Preheat the smoker to 275°F. Set it up for indirect cooking.

In a large bowl, combine the ground turkey, corn, jalapeño, panko, egg, red onion, 1 tablespoon of the cilantro, smoked paprika, cumin, salt, and black pepper. Mix gently until just combined so the meatloaf stays tender.

Shape the mixture into a compact loaf on a small piece of parchment or a smoker-safe tray. Place it in the smoker and cook until the center reaches 165°F, checking with an instant-read thermometer.

While the meatloaf smokes, stir together the sour cream, 2 tablespoons of the mayonnaise, 1 tablespoon of the lime juice, chili powder, and half of the cotija. Spread this mixture over the meatloaf during the last 10 minutes of cooking.

Make the slaw by tossing the cabbage with the remaining 2 tablespoons mayonnaise, 1 tablespoon lime juice, and remaining 1 tablespoon cilantro. Let it sit for a few minutes, then taste and adjust the seasoning with a little of the measured salt if needed.

Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Sprinkle the remaining cotija over the top and serve with the cilantro-lime slaw.