Pat the shrimp dry and toss in the seasoning mixture until well coated.
Place the olive oil in a skillet over medium heat. Once hot, add shrimp and cook for 2-3 minutes on each side until opaque and starting to curl up. Flip, cook another 1-2 minutes on the other side until blackened. Transfer to a plate and set aside.
For the salsa
Preheat a grill over medium. Place corn directly on the grill and cook, turning every few minutes until charred. Let corn cool to touch then use a sharp knife and cut kernels off the cob and place in a large bowl.
Add the remaining ingredients to the bowl and toss to combine.
To assemble
Heat the corn tortillas either on a grill or in a skillet over medium heat for a couple of minutes so that they become slightly toasted but still pliable.
Fill tortillas with shrimp and salsa mixture and serve immediately.