1. In a large mixing bowl, combine the shredded green cabbage and red cabbage.
2. Add the corn kernels, diced red onion, and chopped cilantro to the bowl.
3. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
4. Pour the dressing over the cabbage mixture and toss gently to combine, ensuring all ingredients are evenly coated.
5. Fold in the crumbled cotija cheese, reserving a small amount for garnish.
6. Allow the coleslaw to chill in the refrigerator for at least 30 minutes to let the flavors meld.
7. Before serving, give the coleslaw a final toss and garnish with the reserved cotija cheese.
Enjoy your vibrant and flavorful Mexican Street Corn Coleslaw!