Creating this vibrant dish is straightforward when you follow these simple instructions:

1. Prep the Corn: If using fresh corn, shuck the corn and remove the husks. If using frozen corn, thaw it beforehand.
2. Cook the Corn: In a large pot of boiling salted water, cook the corn for 5-7 minutes until tender. Drain and set aside.
3. Season the Shrimp: In a bowl, combine shrimp with olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper. Toss until the shrimp are evenly coated.
4. Cook the Shrimp: In a large skillet over medium-high heat, add the seasoned shrimp. Cook for 2-3 minutes on each side, or until the shrimp turns pink and opaque. Remove from heat.
5. Prepare the Sauce: In a separate bowl, mix together mayonnaise, sour cream, lime juice, and a little salt.
6. Combine Ingredients: In a large serving bowl, mix the corn and shrimp. Pour the sauce over the mixture and toss to combine.
7. Garnish: Top with crumbled queso fresco and chopped cilantro for extra flavor and presentation.
8. Serve: Enjoy your delicious Mexican Street Corn and Shrimp warm or at room temperature.