1. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Make sure the shrimp are evenly coated with the seasoning.

2. Preheat your grill or grill pan to medium-high heat. Lightly brush the shucked corn with a little olive oil. Place the corn directly on the grill and cook for 5-7 minutes, turning occasionally, until the kernels are tender and slightly charred. Once done, remove from the grill and let cool slightly.

3. Add the seasoned shrimp to the hot grill or grill pan. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. They cook quickly, so watch them closely to avoid overcooking.

4. Once the grilled corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife. Collect the kernels in a large mixing bowl.

5. To the bowl with the corn kernels, add the diced avocado, finely diced red bell pepper, thinly sliced red onion, and chopped fresh cilantro.

6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lime juice. Pour this dressing over the salad ingredients in the large bowl. Add the grilled shrimp to the salad.

7. Gently toss all the ingredients together until everything is well combined and coated with the dressing. Taste and adjust salt and pepper if needed. Serve immediately for the best flavor and texture.