Preheat your grill to medium-high heat, around 375°F to 400°F, for about 10 minutes.

Combine peeled and deveined shrimp with olive oil, chili powder, salt, and pepper in a bowl, tossing well to coat, about 5 minutes.

Grill seasoned shrimp on direct heat for 2-3 minutes on each side until pink and opaque, then remove from grill and set aside to cool.

Grill whole ears of corn, turning occasionally for 8-10 minutes until charred and kernels soften. Cut kernels off the cob once cooled.

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

Whisk together lime juice, zest, salt, and pepper in a small bowl to make the dressing, taking about 2 minutes.

Drizzle lime dressing over salad ingredients and gently toss, ensuring avocados remain intact, taking 3 minutes.

Fold in grilled shrimp until evenly distributed, about 2 minutes.

Transfer salad to a serving bowl and serve immediately or chill for 15-30 minutes before serving.