In a large bowl, combine green, Napa, and red cabbage. Sprinkle with 1 tsp fine sea salt and toss well. Let sit at room temperature for 15 minutes to draw out moisture.

After 15 minutes, gather cabbage in handfuls and squeeze firmly over the sink to remove excess liquid. Transfer to a clean, dry large bowl.

If using fresh corn, preheat grill or heavy skillet over medium-high heat. Lightly oil corn ears and grill for 8–10 minutes, turning frequently, until kernels show light charring. Let cool slightly, then cut kernels from cob. If using frozen corn, ensure it is fully thawed and patted completely dry with paper towels.

Place sliced red onion in a small bowl, cover with ice water and a pinch of salt, and soak for 5 minutes. Drain thoroughly and pat dry with paper towels.

In a small dry skillet over medium-low heat, toast cumin seeds for 60–90 seconds until fragrant and golden. Transfer to a mortar or spice grinder and grind to a fine powder. Whisk together with smoked paprika.

In a medium bowl, whisk lime juice, honey/agave, grated garlic, toasted cumin–paprika blend, ½ tsp salt, and black pepper until dissolved. Gradually whisk in mayonnaise, then Greek yogurt, until smooth and emulsified (about 1 minute).

Add corn, soaked red onion, minced jalapeño, and chopped cilantro to the drained cabbage. Pour dressing over top.

Gently fold with two silicone spatulas or clean hands for ~45 seconds until evenly coated and glossy.

Cover tightly and refrigerate for 1–4 hours (do not exceed 8 hours).

Before serving, remove from refrigerator 15 minutes prior. Gently fold once more. Taste and adjust with extra lime, salt, or jalapeño as desired. Garnish generously and serve chilled.