Mexican Coleslaw with Creamy Salsa Dressing

1/3 cup sour cream

1/3 cup bottled chunky chipotle salsa or desired salsa

1 tablespoon snipped fresh cilantro

1 teaspoon lime or lemon juice

1/8 teaspoon bottled hot pepper sauce

4 cups shredded* green and/or red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)

1/2 15 1/4 ounce can whole kernel corn with Mexican seasonings, drained, or 1 cup frozen whole corn, thawed

1 cup red and/or yellow miniature tomatoes, such as currant, grape, or cherry, halved; or 1 large tomato, seeded and chopped

1 medium red, yellow and/or green sweet pepper, cut into 2-inch thin, bite-size strips or chopped