Sprinkle the sawdust chips
over the center of the bottom of the smoker and put the rack in place. Place the corn
on the rack. Close the lid and center the smoker over a burner. Turn the heat to medium. Smoke the corn until fully cooked, about 20 minutes. Remove from the smoker and set aside until cool enough to handle. When the corn is cool enough to handle, remove the kernels and set aside. Discard the cob.
Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl.
Whisk together the oil, vinegar, honey and lime juice in a small bowl and sprinkle with salt and black pepper.
Toss the vegetable mixture with the oil mixture and sprinkle with more salt and black pepper.