1. Prepare the Shrimp:

• Pat the shrimp dry with paper towels.
• In a bowl, toss the shrimp with lime zest, chipotle chili powder, paprika, cumin, oregano, salt, and pepper until evenly coated.

2. Cook the Shrimp:

• Heat 2 tbsp olive oil in a skillet over medium heat.
• Cook the shrimp in batches, about 2 minutes per side, until pink and opaque. Remove each batch to a plate as you finish.
• Add all the shrimp back to the pan, along with the butter and minced garlic.
• Cook for about 3 minutes, stirring occasionally, until the butter browns and the garlic is fragrant. Remove from heat.

3. Make the Mango Avocado Salad:

• In a large bowl, combine diced avocado, mango, red pepper, serrano pepper, cilantro, mint, chives, and green onions.
• In a small bowl, whisk together olive oil, lime juice, mango jam, tequila (if using), and a pinch of salt and pepper.
• Pour the dressing over the salad and gently toss to combine.

4. Assemble the Bowls:

• Divide the steamed rice into four bowls.
• Top each bowl with shrimp, mango avocado salad, and a generous portion of roasted corn.
• Garnish with additional cilantro or lime wedges, if desired.