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Place the shrimp in a colander and rinse before patting them dry and coating them with Cajun seasoning, oil, salt, and pepper. Then, place them in a pre-heated skillet and sear until cooked through. Transfer the shrimp to a plate to cool.
Using a sharp knife, slice the corn kernels off of the cobs before adding them to a skillet that has been pre-heated and drizzled with oil. Place the kernels in the skillet and sauté until browned. Transfer to a bowl.
Chop the herbs, lettuce, and red onions, slice the tomatoes in half, and dice up the cucumber. Place the prepared vegetables in a large bowl.
Stir together the oil, lime juice, Greek yogurt, minced garlic, chives, dill, parsley, and water in a small bowl.
Add the charred corn and cooked shrimp to the bowl of vegetables and toss before folding in the diced avocados.
Add the dressing to the salad and gently toss to coat all of the ingredients. Serve immediately or refrigerate briefly before serving. If not serving immediately, wait until you’re ready before adding the avocado and dressing.