Prep: 1. Slice cabbage, shred carrot, zest and juice lemon. Make: 1. In a small bowl, whisk together yogurt, mustard, 1 1/2 teaspoons lemon juice, honey and chili powder. Season with salt and pepper as desired. Set aside. 2. In a large bowl, combine cabbage, carrot, corn, and lemon zest. 3. Gently mix the dressing into the coleslaw until combined. Refrigerate if not consuming immediately.