Before you start cooking, pat the shrimp dry with a paper towel to avoid excess liquid when cooking it.
In a large bowl, add the shrimp, one tablespoon of oil, minced garlic and the spices.
Mix everything together.
In a large skillet, heat one tablespoon of oil and add the shrimp placing them in a single layer to ensure even cooking.
Cook, turning once, until shrimps are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total. Remove from skillet and set aside on a plate.
On the same skillet, add another tablespoon of oil and saute the onions until they become translucent. Add the roasted peppers and corn and mix everything together. Add the shrimp and mix.
To serve just arrange the shrimp on warm tortillas and top with your favorite salsas like this pineapple one & avocado salsa.
Note #1: You can use any seafood spice for the shrimp if you can't find chipotle chile powder.Note #2:If you can't find poblano pepper, roast a small green bell pepper instead. This recipe can easily be doubled to serve a larger crowd.