For dressing, in a small bowl, stir together mayonnaise, sour cream, salsa, cilantro, lime juice, and, if you like, hot pepper sauce; set aside.
In a large bowl, toss together the cabbage, drained corn, tomatoes and sweet pepper. Pour dressing over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill for up to 4 hours before serving. Makes 8 side-dish servings.
Using a large chef's knife, cut cabbage head into wedges and remove core. Thinly slice the cored cabbage wedge across the grain of the leaves.