Mix together shrimp marinade: Juice of 1 lime, lime zest, minced garlic, 2 tbsp olive oil, 1 tsp Cholula sauce, 1 tbsp chopped, fresh cilantro with a whisk.
Add shrimp and toss to coat.
Pour shrimp and marinade into a Ziploc bag, squeeze out all of the air and seal.
Refrigerate shrimp for 1-2 hours.
Prepare the corn for grilling. Pull back husks and remove all silk. Place husks back over corn and place into a pot of cold water with 1 tbsp salt for 10 minutes (a Bobby Flay method) go ahead and put your wooden shrimp skewers in there to soak before grilling, shake off any excess water and pat corn dry.
Preheat grill to medium heat.
Thread shrimp onto 4 skewers and brush with a little olive oil
Mix together vinaigrette ingredients: juice of 1 lime, 2 tbsp extra virgin olive oil, ¼ tsp salt, ¼ tsp pepper, dash Cholula hot sauce and 1 tbsp finely chopped cilantro. Set aside.
Place corn on the grill and cook for 20 minutes, turning every five. Add shrimp kabobs to the grill for the last five minutes before the corn is done. Turn shrimp after 2 ½ minutes and cook the other side.
Cut corn kernels from cob and place into a serving bowl. Remove shrimp from skewers and add to the bowl, along with black beans, pickled onions avocado and simple lime vinaigrette. Toss all to coat and top with crumbled Cojita cheese. Serve immediately.