Prep the shrimp: Pat dry with paper towels. In a bowl, toss with 1 tablespoon oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1 minced garlic clove, 1/2 teaspoon salt, and a squeeze of lime. Set aside while you start the corn.

Make the lighter crema: In a small bowl, stir together Greek yogurt, zest of 1 lime, juice of 1 lime, a pinch of salt, and a splash of water to thin to drizzling consistency. Taste and adjust with more lime or salt. Set aside.

Char the corn: Heat a large skillet over medium-high. Add 1 tablespoon oil. When hot, add the corn in an even layer. Let it sit undisturbed 2–3 minutes to get some color, then stir and cook 3–4 minutes more until lightly charred in spots. Season with a pinch of salt and pepper.

Finish the street corn mixture: Reduce heat to medium. Stir in red onion, jalapeño (if using), half the cilantro, and a light drizzle of the crema (just enough to coat). Toss off the heat. Sprinkle in cotija and fold gently. Transfer to a bowl and keep warm.

Cook the shrimp: Wipe the skillet if needed and add another drizzle of oil. Cook shrimp over medium-high, 1–2 minutes per side, until pink and just opaque. Squeeze over lime juice, toss, and remove from heat. Do not overcook—they’ll get rubbery.

Warm the tortillas: Toast tortillas in a dry skillet 15–30 seconds per side, or wrap in a damp towel and microwave for 20–30 seconds. Keep them wrapped so they stay soft.

Assemble: Layer a spoonful of the street corn mixture onto each tortilla. Top with 3–4 shrimp, a few avocado slices, and a drizzle of crema. Finish with extra cilantro, cotija, and a splash of hot sauce if you like.

Serve: Add lime wedges on the side and serve immediately while warm.