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Pat shrimp dry with a paper towel and season evenly with ¼ tsp each of salt and black pepper. Heat 2 Tbsp of the oil in a large skillet over medium-high. Arrange shrimp in a single layer in the pan and cook for 3 minutes. Flip, and cook 1 more minute, until cooked through. Transfer shrimp to a plate.
Reduce heat to medium and add remaining 1 Tbsp oil. Add corn, bell pepper, and shallots; cook 4 to 5 minutes, until the pepper and onion soften. Stir in garlic and Thai red curry paste; cook 1 more minute.
Add coconut milk and gently simmer for 5 minutes. Add shrimp back to pan, along with rice vinegar (or lime), fresh basil, and remaining ½ tsp salt. Cook 1 more minute to rewarm shrimp. Serve over rice or rice noodles.