Make the peanut butter lime dressing: In the bowl of a food processor fitted with the “S” blade, combine the peanut butter, garlic, ginger, lime zest, lime juice, agave nectar, cumin, salt, and pepper. Pulse the food processor’s motor a couple of times to combine.
Then, with the motor running, pour the ice water in through the feed tube. The dressing should pale in colour, slightly fluid, but still creamy. Add more water by the teaspoon if necessary. Once it’s at the proper consistency, check the dressing for seasoning and adjust. Set aside.
Bring a medium-large pot of water to a boil over medium-high heat. Add the corn to the water and place the lid on top. Boil the corn until tender, about 8-10 minutes. Carefully remove the corn from the pot with tongs and place on a plate.
Preheat a grill to high. Place the corn directly on the grates and grill, rotating cobs here and there, until char marks appear on all sides, about 6-7 minutes. Remove corn from the grill and place back on the plate, allowing it to cool slightly.
Assemble the slaw: In a large bowl, combine cabbage, carrot ribbons, red bell pepper, green onions, and mint. Carefully cut the charred corn kernels off of the cobs and add them to the large bowl as well. Pour the peanut butter lime dressing over the vegetables. Add big pinches of salt and pepper and toss to combine the charred corn slaw. Garnish the top of the slaw with the chopped roasted peanuts, green onions and mint.