Chipotle Shrimp Tacos with Avocado, Corn and Tomato

medium shrimp, peeled and deveined

chipotles in adobo sauce

Salt and pepper

grape tomatoes, quartered

corn (fresh kernels cut from the cob or thawed frozen kernels)

ripe avocados, pitted and diced

cilantro, coarsely chopped

Juice of half a lime

thinly sliced green cabbage

thinly sliced baby spinach leaves

olive oil

Corn tortillas, for serving