In a medium-sized jar or bowl, combine olive oil, honey, lime zest, lime juice, chili powder, ground cumin, garlic powder, kosher salt, and black pepper. Whisk or shake vigorously until the marinade is well-blended and smooth.

Pat the raw shrimp dry with paper towels. Place the shrimp in a shallow dish and pour about three tablespoons of the marinade over them, ensuring they are fully coated. Let the shrimp marinate for 15 to 30 minutes.

Take a large serving bowl and arrange a bed of butter lettuce at the bottom. Add fresh corn, halved cherry tomatoes, diced avocado, and crumble queso fresco over the top.

Heat a large skillet over medium-high heat and drizzle with a bit of olive oil. Add the marinated shrimp in a single layer. Cook approximately 2-3 minutes on each side.

Remove the cooked shrimp from the skillet and place them over the prepared salad base. Drizzle any remaining marinade over the top and garnish with fresh cilantro.