Preheat your grill to a medium-high temperature (around 400°F).

In a mixing bowl, combine the shrimp with olive oil, chili powder, salt, and pepper. Allow to marinate for about 5 minutes.

Grill the marinated shrimp for approximately 2-3 minutes on each side until they are pink and opaque.

Grill fresh corn ears for about 8-10 minutes until lightly charred, then cut kernels off the cob.

In a large mixing bowl, combine diced avocados, grilled corn, red onion, red bell pepper, cherry tomatoes, and cilantro.

In a small bowl, whisk together lime juice, reserved lime zest, and a pinch of salt and pepper.

Drizzle the lime dressing over the salad mixture and toss gently to combine.

Gently fold grilled shrimp into the salad.

Serve immediately to enjoy the fresh flavors.