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1
Remove the corn kernels from the cobs: Place a large container on a damp towel.
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2
Fold a paper towel into fourths and place it inside the container.
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3
Stand 1 ear of corn on the paper towel, using the stem as a handle.
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4
Using a paring knife, slice downward, letting the kernels fall into the container.
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5
Rotate the cob and continue until all the kernels have been removed; discard the cob.
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6
Repeat with the remaining corn.
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7
Discard the paper towel.
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8
Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.
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9
Halve and pit the avocados.
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10
Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin).
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11
Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine.
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12
Taste and add more lime juice or salt as needed; set aside.
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13
Heat an outdoor grill to high (about 450 degrees F to 550 degrees F).
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14
Meanwhile, assemble the shrimp.
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15
Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl.
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16
Add the shrimp and toss to combine.
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17
Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp.
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18
Transfer the skewers to a baking sheet.
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19
Place the skewers in a single layer on the grill without touching.
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20
Close the grill and cook until grill marks appear on the bottom, about 4 minutes.
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21
Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more.
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22
Transfer the skewers to a clean baking sheet.
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23
Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop.
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24
Place in a serving bowl.
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25
Serve the shrimp with the tortillas and salsa.
