Mince the Garlic (2 clove). Zest and juice the Lime (1). Trim the Scallion (3) down to only the green and white parts, then thinly slice them. Thinly slice and chop the Red Cabbage (1 cup).
Peel, deseed, and dice the Avocado (1/2). Deseed and dice the Red Bell Pepper (1/2) and Tomato (1). De-stem, deseed, and finely dice the Serrano Chili (2).
In a large bowl, combine Corn (1 1/2 cup), red cabbage, serrano peppers, scallions, red bell pepper, medium tomato, and florida avocado. Toss to combine.
For dressing, combine lime zest, lime juice, garlic, Honey (2 teaspoon), Chipotle Chili Powder (1/2 teaspoon), Dijon Mustard (1 teaspoon), and Olive Oil (4 tablespoon) in a small bowl. Whisk until emulsified. Add Salt (to taste) and Ground Black Pepper (to taste).
Pour dressing over the salad, and toss to combine. Serve, and enjoy!