Heat a skillet over high heat. Add the corn kernels and let them dry-roast, stirring until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside. Reduce heat to medium-high. In the same skillet, add the bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Add the shrimp and sauté until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside to cool. Make salad dressing. Assemble your salad by tossing together the lettuce, corn, bacon, shrimp, tomatoes, avocado and cheese. Drizzle with dressing and serve.
Whisk together all ingredients until blended. Season with salt and pepper. *For homemade buttermilk, combine ½ cup milk and 1 tablespoon lemon juice. Stir to thicken.