Start by husking the fresh corn and either grilling or boiling it until tender, about 3-5 minutes. Let cool slightly before cutting the kernels off the cob into a large mixing bowl.

In the large bowl with the corn kernels, add finely chopped red cabbage and stir gently to combine.

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

Pour the dressing over the corn and cabbage mixture and gently fold the ingredients together.

Sprinkle crumbled feta cheese and chopped cilantro over the coleslaw and fold gently once more to incorporate.

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