Charred Shrimp Tacos with Smoky Poblano Salsa

Ingredients

• 1 tablespoon olive oil
• 1/4 teaspoon cayenne pepper
• 1 poblano chile
• 1 large (or 2 small) haas avocado
• 6 scallions, white and light green parts only (about 5 inches)
• Juice of 2 small limes
• 1 ear corn, husked
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved
• Salt to taste
• Corn or whole wheat tortillas
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 lb shrimp, peeled and deveined
• 1 small bunch cilantro, minced