In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
In a non-stick skillet over medium heat 2 tbsp of olive oil.
Add the remaining of the oil on the shrimp and rub the spice mixture to coat evenly.
Place shrimp in preheated skillet and cook 2-3 minutes per side until outside is lightly blackened.
Remove shrimp from skillet and set aside in a bowl.
To the same skillet, add the green/red bell peppers & onions. Sauté until soft and a little caramelized. Add shrimp back to skillet and heat for another minute until warm.
Assemble tacos by dividing shrimp mixture among tortillas, corn salsa and drizzle with Cilantro Lime Ranch. Serve immediately.