Dry the shrimp with paper towels and dust liberally with Cajun seasoning

Bring a large pot of water to boil. Add 2 teaspoons of salt and blanch corn until crisp tender, about 3 minutes. Remove and let cool.

Cut cherry tomatoes into halves or thirds.

In a small bowl, whisk together the lime juice, chili powder, brown sugar and olive oil. Season to taste with salt and pepper.

Cut kernels from the corn cobs into a large mixing bowl. Add the cherry tomatoes. Add most of the lime vinaigrette and toss. 

Heat 2 tablespoons of the vegetable oil in a large heavy skillet (cast iron works well here). Sauté the shrimp over high heat in a single layer until golden brown on one side and then toss them around for another minute until just cooked through.

Add the shrimp and the fresh herbs to the corn salad. Drizzle with remaining lime vinaigrette, taste for seasonings and serve, either warm or at room temperature.