Preheat the grill to medium-high heat (about 375°F to 425°F).

In a large bowl, combine the peeled and deveined shrimp with olive oil, chili powder, salt, and pepper. Toss until evenly coated.

Grill the seasoned shrimp for 2-3 minutes on each side until pink and opaque. Transfer to a plate to cool.

Grill fresh corn for 8-10 minutes until lightly charred. Let cool before cutting off kernels.

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

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

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

Fold in the grilled shrimp until evenly distributed.

Transfer salad to a serving bowl and serve immediately.