In a large mixing bowl, combine the shredded cabbage, corn, minced jalapeno, chopped cilantro, and sliced green onions. Toss together until evenly mixed.

In a separate bowl, whisk together the mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, and kosher salt until smooth and creamy.

Pour the dressing over the cabbage mixture, ensuring all pieces are coated, and toss gently.

Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, stir the coleslaw and drain any excess liquid if necessary. Scoop into serving bowls.