Combine all ingredients in a high-powered blender and process until smooth.
Transfer soup to a bowl, fold in the sweet corn, cover and refrigerate until chilled, about 1 hour.
Combine the shrimp and juice of ½ a lime in a bowl. Let marinate for 30 minutes.
Season the shrimp with salt and pepper.
Heat a grill or grill pan over medium heat. Cook the shrimp until pink, about 2 minutes per side.
Combine remaining ingredients in a small bowl, add the cooked shrimp and toss together.
Spoon salsa over chilled soup and serve.
