In a medium bowl, whisk together olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, kosher salt, and black pepper until well combined.

Add the peeled and deveined shrimp to the marinade, ensuring they are thoroughly coated and let them sit for 15 to 30 minutes.

While the shrimp marinates, arrange a bed of butter lettuce in a large bowl or platter. Top with sweet corn, halved cherry tomatoes, diced avocado, and crumbled queso fresco.

Heat a skillet over medium-high heat and drizzle olive oil. Add the marinated shrimp and sear for about 2 minutes; flip and cook for another 1-2 minutes until fully cooked.

Once cooked, spoon the shrimp over the salad base, including any pan juices. Toss gently and garnish with chopped cilantro.