In a small bowl, whisk together olive oil, honey, lime zest and juice, chili powder, ground cumin, garlic powder, and a pinch of kosher salt and black pepper until combined into a smooth marinade.

Pat the shrimp dry with paper towels. In a large bowl, add the shrimp and pour 3 tablespoons of the honey lime marinade over them. Toss gently to coat and let sit for 15 to 30 minutes.

Place the torn butter lettuce in a large serving bowl. Layer with corn, halved cherry tomatoes, and sliced avocado. Crumble queso fresco on top.

Heat a skillet over medium-high heat with a splash of olive oil. Add marinated shrimp in a single layer and cook for about 2 minutes on each side until they turn opaque.

Transfer the cooked shrimp with any pan juices to the salad, gently toss without damaging the shrimp or avocado, and garnish with cilantro. Drizzle remaining honey lime vinaigrette over the top.