Step 1

Place shrimp in a bowl and season with 1/2 tsp. of the salt, 1/4 tsp. black pepper, and cayenne pepper; toss to coat.

Step 2

Heat oil in a large high-sided skillet over medium-high. When oil begins to smoke and working in batches if needed, add shrimp; cook, turning once, until lightly charred around the edges, about 2 minutes per side. Transfer to a plate and reduce heat to medium.

Step 3

Add butter to pan. Once melted, add corn, onion, poblano pepper, and garlic; cook until onion is translucent and mixture is fragrant, 4 to 5 minutes. Add orzo and remaining 1/2 tsp. salt and black pepper; cook 1 minute; stirring often. Add broth, coconut milk, and fresh thyme; simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 10 to 12 minutes or according to package instructions. Add shrimp back to pan and garnish with basil.