Whisk all marinade ingredients and pour over shrimp. Marinate in refrigerator for at least 1 hour.
Add all dressing ingredients to a blender and pulse until it reaches desired consistency. Set aside in refrigerator.
Heat a large skillet over medium-high heat. Add corn and continue turning corn until all sides are roasted, about 5-7 minutes. Cut corn off the cob and set aside.
In the same skillet over medium-high heat, add shrimp in a single layer, being careful not to overcrowd the skillet. Sear for 1-2 minutes on one side, then flip and continue to cook until shrimp are opaque and cooked through.
Divide mixed greens into 4 serving dishes and top with tomatoes, corn, shrimp, tortilla strips, and dressing.