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In a medium bowl, combine adobo sauce, honey, salt, and cumin. Add shrimp and toss to coat. Let marinate at room temperature 20 minutes.
In a medium skillet over medium-high heat, heat oil. Add shrimp and cook, turning halfway through, until opaque and cooked through, 3 to 4 minutes. Transfer to a plate and keep warm.
In a medium pot over medium heat, melt butter. Add rice, salt, and juice of 1 lime. Cook, stirring, until coated, about 1 minute. Add 2 cups water and bring to a boil. Reduce heat to low, cover, and cook, undisturbed, until rice is tender, about 15 minutes. Remove pot from heat (keep lid on) and let steam 10 minutes.
Uncover and fluff rice with a fork. Stir in cilantro and remaining lime juice.
In a medium bowl, combine onion, jalapeño, corn, cilantro, and lime juice; season with salt.
Divide rice among bowls. Add shrimp, corn salad, beans, and avocado. Top with feta, pico de gallo, and sour cream. Serve with lime wedges alongside.