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Prepare the Dressing: In a small bowl, combine the mayonnaise, fresh lime juice, chili powder, salt, and ground black pepper. Whisk until smooth and fully blended. Set aside.
Shred the Cabbage: Using a vegetable peeler, food processor, or box grater, shred the green and red cabbage into fine strips. Place them into a large mixing bowl.
Add Fresh Ingredients: Finely dice the jalapeño and slice the green onions. Add them to the bowl with the cabbage. Roughly chop the parsley or cilantro and toss it in as well.
Mix in the Corn and Cheese: Ensure the canned corn is thoroughly drained. Add it to the bowl along with the crumbled cotija or feta cheese.
Dress and Toss: Give the dressing another quick whisk to recombine, then pour it over the salad. Use tongs or a large spoon to mix everything until evenly coated.
Chill Before Serving: Transfer the coleslaw to an airtight container and refrigerate for at least 2 hours to allow the flavors to develop. Give it one final toss before serving for maximum flavor.