In a small bowl, whisk together olive oil, honey, lime zest, lime juice, chili powder, ground cumin, garlic powder, and a pinch of salt and pepper in a bowl. Mix until smooth to create the marinade.

Pat dry the shrimp and pour 3 tablespoons of the marinade over the shrimp, ensuring each piece is evenly coated. Let marinate for 15 to 30 minutes.

On a serving platter, layer the butter lettuce and add halved cherry tomatoes, corn, and sliced avocado.

Heat olive oil in a skillet over medium-high heat. Add marinated shrimp in a single layer, cooking until opaque (about 2 to 5 minutes). Remove from heat.

Transfer cooked shrimp to the salad, drizzle remaining marinade, and toss gently. Garnish with cilantro before serving.