In a medium sized bowl, whisk together mexican crema, mayonnaise, lime juice, cilantro, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and set aside.

In a large cast iron skillet, heat olive oil over medium heat. Add jalapeño and sauté for 1-2 minutes. Increase heat to medium high and add corn. Season corn with salt and pepper and let cook about 4-5 minutes stirring only occasionally so the corn can pick up color.

Transfer corn to a large mixing bowl and let cool for 10 minutes. Stir in 3/4 cup of dressing and reserve remaining dressing for topping salad. Stir in 1/2 cup of queso fresco and sprinkle with chili powder. Wipe skillet clean with damp paper towels.

In a large bowl, toss shrimp with olive oil, salt, pepper, chili powder, onion powder, garlic powder, and cumin. Heat skillet to medium high and add shrimp. Cook just until shrimp turns pink. Remove from heat and squeeze fresh lime juice over shrimp.

Arrange shrimp, corn, avocados, queso fresco, radishes, and limes over bed of lettuce on a large serving platter. Thin remaining dressing with milk as needed for a pourable consistency and serve on the side or drizzled over the salad. Sprinkle with fresh cilantro and chili powder.