In a bowl, toss the shrimp with lime juice and the chilli powder making sure they are coated.
Thread the shrimp onto 12 skewers
Brush the corn and bell pepper all over with olive oil
Heat grill to medium high and spray or brush the grates with oil
Place the shrimp, corn, and bell pepper on the grill and cook, turning the corn often. Cook the shrimp for 3 minutes per side or until they turn pink and opaque. Cook the bell pepper 4-5 minutes per side or until the skin blisters and begins to char. The corn should cook a total of 10-12 minutes until the kernels are fork tender and start to brown.
Remove everything from the grill as they cook.
Remove the shrimp from the skewers.
Remove the corn kernels from the cob. (See note)
Slice the bell pepper.
Put all the dressing ingredients in a jar with a tight fitting lid and shake until everything is blended.
Put salad greens, cucumber, tomatoes, onion, avocado, corn, and bell pepper slices into a large salad bowl.
Top the salad with the shrimp and drizzle everything with the honey lime dressing.
Garnish with cilantro and serve
Add more or less red pepper flakes to the salad dressing depending on what heat level you prefer. To remove corn kernels from the cob, cut the cob in half. Stand one half on a cutting board cut side down and use a sharp knife to cut the kernels off in a downward motion. Repeat with the second half.If you're using wood skewers, soak them in water for 10-15 minutes before threading the shrimp on them. This will keep them from burning on the grill.Slice the avocado at the end of your prep time to avoid it browning.Use a jar with a lid to shake your dressing ingredients together, or use an immersion blender.