Prepare Chili Lime Oil by whisking together minced garlic, lime juice and zest, olive oil, honey, salt, paprika, and crushed red pepper. Refrigerate for at least 15 minutes.

Heat a skillet over medium-high heat. Cook frozen corn and diced jalapeño for 3-4 minutes until charred. Transfer to a bowl and cool.

Pat shrimp dry and season with cumin, paprika, salt, garlic powder, and black pepper. Sauté in the same skillet for 2 minutes on each side until pink. Cool.

In a mixing bowl, combine cubed avocado, diced cucumber, red onion, cooled corn, jalapeño, chili lime oil, cilantro, and green onion. Toss gently.

Incorporate the cooled shrimp and drizzle remaining chili lime oil. Cover and chill for 30 minutes.

Garnish with green onions, cilantro, wonton strips, cotija cheese, and a lime wedge before serving.