To make cream: Whisk 5 tablespoons sour cream, ⅛ teaspoon lime zest and 1 tablespoon lime juice together in a small bowl until smooth. Add 1 tablespoon water; whisk to combine.

To make vinaigrette: Combine ¼ cup oil, the sliced scallions, ⅛ teaspoon salt and the remaining 2 tablespoons lime juice in a large bowl; whisk well. Transfer 2 tablespoons dressing to a medium bowl; add the rinsed beans and toss to coat. Set aside for 5 minutes.

To the large bowl with the remaining dressing, add 4 cups lettuce and 4 cups cabbage toss well. Divide the lettuce mixture among 4 bowls. Top the bowls with the dressed beans, 2 cups corn, the chopped roasted red peppers, ½ cup cheese, ¼ cup red onion and ¼ cup jalapeños. Drizzle with lime crema and, if desired, garnish with more scallions. Serve with 4 ounces tortilla chips on the side.