Thinly slice 2 cups of napa cabbage and 1 cup of red cabbage, and place them in a large mixing bowl. Finely chop half a red onion and 1-2 fresh jalapeños, adjusting the heat level to your preference. Roast 2 cups of fresh corn kernels in a skillet over medium-high heat for 8-10 minutes until slightly charred, then allow to cool.

In a separate bowl, whisk together the juice of 2 limes, ¼ cup of chopped cilantro, and ½ cup of creamy dressing until smooth.

Add the napa cabbage, red cabbage, onion, jalapeños, and roasted corn to the mixing bowl; gently fold to distribute ingredients.

Pour the dressing over the combined ingredients and toss until everything is fully coated.

Cover and chill for at least 30 minutes before serving.