In a small jar, combine the olive oil, honey, lime zest, lime juice, chili powder, ground cumin, garlic powder, and a pinch of kosher salt and black pepper. Shake vigorously for about 30 seconds until well blended.

Place the shrimp in a large mixing bowl and pour approximately 3 tablespoons of the marinade over the shrimp. Toss to ensure all pieces are evenly coated and marinate for 15 to 30 minutes.

Arrange the butter lettuce on a large platter. Top with the corn, cherry tomatoes, sliced avocado, and crumbled queso fresco.

Heat a skillet over medium-high heat with a drizzle of olive oil. Once hot, add the shrimp in a single layer and cook for about 5 minutes, flipping halfway through.

Carefully pour the cooked shrimp and any remaining pan sauce over the salad. Toss gently and garnish with fresh cilantro.