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In a medium skillet, heat 1 tablespoon olive oil on medium-high heat. Add the corn and cook until charred, stirring often. Remove from skillet and set aside to cool.
In the same skillet, heat 1 tablespoon of oil on medium heat. Add the shrimp and saute for 1 minute, then add the seasonings and saute 1 minute more to incorporate flavors. Remove from heat and set aside to cool.
Assemble the salad by layering lettuce, beans, tomato, avocado, queso, onion, and radishes. Add cooled corn, shrimp, and tortilla chips.
Prepare the dressing by adding the lime juice, cilantro, avocado, jalapeño, garlic, and seasonings to a food processor and pulse to combine. With the blade running, add the olive oil and blend until smooth.
Pour the dressing over the salad as desired.