In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, grated carrots, sweet corn, finely chopped red bell pepper, finely chopped red onion, and chopped fresh cilantro. Toss together.

In a separate bowl, whisk together mayonnaise, Greek yogurt or sour cream, lime juice, honey or agave syrup, and ground cumin until smooth.

Pour the dressing over the vegetable mixture, and gently toss with tongs or a salad fork until well coated.

Sprinkle salt and pepper to taste, gently mix for about 30 seconds, and adjust seasoning as needed.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

After chilling, give the coleslaw a final stir and serve garnished with extra cilantro if desired.