Spicy Chipotle Elote Shrimp Salad | That Salad Lady

Ingredients

• 4 cups corn (about 5-6 ears of corn), fresh or frozen
• 1 red bell pepper (orange or yellow works too), cored, sliced and chopped into bite-sized pieces
• 2 poblano peppers, cored, sliced and chopped into bite-sized pieces*
• 4 green onions, thinly sliced
• 4 strips bacon (pork, turkey or meatless), pan-fried or oven-baked, sliced and chopped into tiny bits (see recipe, optional)
• 1/4 cup freshly grated Parmigiano-Reggiano (or parmesan) cheese (optional)
• 1/4 cup cilantro leaves, loosely packed
• 1 pound white shrimp (13-15 large shrimp), peeled and deveined**
• 2 tablespoons extra-virgin olive oil
• 5-6 cloves garlic, minced
• Juice of 1/2 lime
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper, or to taste
• 1/8 teaspoon crushed red pepper flakes, or to taste
• 1/3 cup organic mayonnaise***
• 1/3 cup plain full-fat (4-5% fat) strained (Greek-style) yogurt (low-fat and nonfat yogurts work too)
• 1 tablespoon chipotle paste****
• 1/8-1/4 teaspoon cayenne pepper
• Kosher salt and ground black pepper, to taste