Season the shrimp with salt and pepper. Working in batches, heat 1 tablespoon of olive oil in a 12-inch cast-iron skillet set over mediumhigh heat. Once the oil is hot, place enough shrimp in one single layer in the skillet and sear on each side until pink, about 3 minutes total. Repeat with remaining shrimp and remaining tablespoon of oil.
Remove from the skillet and set aside to cool. Wipe the skillet clean and place it back over medium-high heat. Sear the corn on all sides until charred, about 10 minutes. Remove from the skillet, let cool, and cut corn off the cob.
Place all the vinaigrette ingredients except the oil in a food processor. Pulse a few times until finely chopped. Then, pour into a non-reactive bowl and whisk in the oil. Set aside until ready to use.
In a large serving bowl, gently toss all the salad ingredients together, and serve with the chimichurri vinaigrette on the side. Extra vinaigrette can be stored in the fridge for up to 5 days and used on poultry or steak.