¾cupchopped scallion (white and light green parts)
1orange pepperseeded and diced
1 ½cupssautéed fresh corn (about 2 ears)
For the dressing
In a large bowl, combine the mayonnaise, sour cream, lime juice, salt, chipotle powder, chili powder, cumin, and honey.
Whisk until smooth and set aside.
For the salad
Start by preparing the corn. Using a sharp knife, cut the corn kernels off the ear. Drizzle one tablespoon olive oil into a 12-inch skillet over medium-high heat. Add the corn kernels and cook until bright yellow and tender, 4-6 minutes. Remove from the heat and cool.
Shred the cabbage into a large mixing bowl. Add the shredded carrot, scallion, pepper, and cooled corn. Stir to combine and pour on the dressing.
Stir and if serving immediately, top with tortilla chip pieces.