Preheat the grill to medium-high heat, around 400°F (200°C). Let it heat for about 10 minutes.

In a mixing bowl, combine shrimp with olive oil, chili powder, salt, and pepper. Toss and let sit for about 5 minutes.

Grill the shrimp for 2-3 minutes per side until pink and opaque. Set aside to cool slightly.

If using fresh corn, grill the whole ears for about 8-10 minutes until charred; cut kernels off once cooled.

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

Whisk lime juice, reserved lime zest, a pinch of salt, and freshly ground pepper in a small bowl. Drizzle over the salad mixture.

Gently toss to combine and fold in the grilled shrimp. Serve immediately.