Heat a Belgian-style waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cayenne pepper, and black pepper.
In a medium-sized bowl, whisk together the buttermilk, egg yolks, melted butter, and honey. In a small bowl, whisk egg whites until they hold a peak.
Stir the buttermilk mixture into the dry ingredients until just combined. Gently fold in the egg whites, then the cheese.
Scoop batter into the waffle iron until it reaches about 1 inch from the edge. Close the iron and cook the waffle until golden brown and crisp, about 3 minutes. Repeat with remaining batter.
While waffles are cooking, combine the tomatoes, avocado, corn, scallions, cilantro, and lime juice in a medium-sized bowl. Season with salt to taste. Top each waffle with salsa and serve.