Begin by husking the fresh corn, removing all the silk for a clean presentation. Grill or boil the ears of corn until tender, about 3-5 minutes per side.

Once cooked, allow the corn to cool, then cut the kernels off the cob and place them in a large mixing bowl.

Add the chopped red cabbage to the bowl with the corn and gently toss the mixture until evenly combined.

In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.

Pour the dressing over the corn and cabbage mixture and gently fold until well-coated.

Sprinkle crumbled feta cheese and chopped cilantro over the coleslaw mixture and stir gently.

Serve immediately, or chill in the refrigerator for about 30 minutes before serving.