Cooking Steps

• In a medium bowl, toss shrimp, lime zest, chili powder, and 1 tsp. salt. In a small bowl, stir lime juice, mayonnaise, and sour cream; set crema aside.
• In a large skillet over medium-high heat, melt 2 Tbsp. butter. Add corn in a single layer; season with ½ tsp. salt. Cook, undisturbed, for 5 minutes, then add jalapeño and white scallion parts. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute; season with remaining ½ tsp. salt. Add water to deglaze the pan.
• Push corn mixture to one side of skillet and add remaining 1 Tbsp. butter. Once melted, add shrimp; cook, turning halfway through, until pink and cooked through for 3 to 4 minutes. Stir shrimp and corn together.
• Remove skillet from heat. Stir in ½ cup reserved crema. Top with cotija, cilantro, green scallion parts, and more chili powder. Serve with tortillas and remaining crema.