In a medium bowl, whisk together the mayonnaise, fresh lime juice, honey, and smoked paprika until smooth and well combined. The honey adds a subtle sweetness that balances the acidity of the lime and the earthiness of the paprika. Taste and season with salt and black pepper to your preference. I find that starting with the dressing allows you to adjust the seasoning before adding the vegetables, so you can taste as you go.

While the dressing rests, shred the red cabbage into thin 1/8-inch ribbons, thinly slice the scallions on a bias, and roughly chop the cilantro. Add all the prepared vegetables and the corn to the bowl with the dressing base. Toss everything together gently but thoroughly to ensure every piece of cabbage and corn gets coated with the creamy dressing. Taste and adjust seasoning with additional salt and pepper if needed. I like to let the slaw sit for 5-10 minutes before serving so the flavors can meld together, but it's delicious served immediately too.