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Heat your broiler to high. Arrange the frozen corn on a rimmed baking sheet. Drizzle with a Tbs. of oil and sprinkle with a pinch of salt and pepper. Stick under the broiler for about 5 minutes, or until the corn gets slightly browned and crispy. You can just set it aside for now.
Bring 2 Tbs. oil to a medium-high heat in a large pot. Season the shrimp on both sides with salt and pepper, and sear on one side for 2 minutes; flip and sear 30 seconds to a minute. Remove from the pot and set aside. You can do this in batches if needed.
Add another Tbs. of oil, and add the onions; sauté about 5 minutes, until they start to soften. Add the garlic and sauté until fragrant, about a minute.
Add the broth, bbq sauce, cilantro, roasted corn and pasta. Simmer until the pasta is cooked through, maybe 8 minutes? Depends on the kind of pasta you throw in.
Taste and adjust seasoning if needed.
You can ladle the soup into bowls and serve with a few shrimp on top, garnished with cilantro, or dump the shrimp back into the soup and then ladle and serve.