Preheat the oven to 425℉. Place the shrimp on a baking sheet. Sprinkle with chili powder. Bake for about 13-14 minutes.
Heat a medium size skillet over high heat. Remove husks and silk from the corn on the cob. Coat in olive oil and sprinkle with salt. Place in hot skillet and allow to cook, turning over about every minute. Cook for a total of about 5-6 minutes or until corn is tender. Remove from heat and allow the corn to cool. Once the corn is cooled cut the corn kernels off using a sharp knife.
Add the mayonnaise, sour cream and milk to a small mixing bowl. Whisk ingredients together until smooth and creamy.
Add the seasonings and continue to stir until combined.
Layer the lettuce with the other ingredients. Top with the cooked SeaPak Jumbo Butterfly Shrimp. Drizzle with Southwestern Dressing. Serve immediately and enjoy!