Prepare the Smoky Coleslaw Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, brown sugar, smoked paprika, Dijon mustard, salt, and pepper until completely smooth. Set aside.

Combine Coleslaw: Add the shredded green cabbage to the dressing. Toss well to ensure all leaves are coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld. (Can be made up to 24 hours ahead).

Grill the Corn: Preheat your grill to medium-high heat. Lightly brush the corn on the cob with olive oil. Grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.

Prepare the Corn Salad: Once the corn has cooled enough to handle, carefully slice the kernels off the cobs into a large bowl.

Assemble the Salad: Add the halved cherry tomatoes, diced red onion, and chopped cilantro to the bowl with the corn kernels.

Dress the Salad: Drizzle with lime juice and the remaining olive oil. Season with salt and pepper to taste. Gently toss to combine all ingredients evenly. Serve immediately or at room temperature alongside the chilled coleslaw.