Place the corn in a large pot and add just enough water to fill the pot 1-inch of the way up. Bring to the water to a boil, cover, and let the corn steam for 5-8 minutes. When done, remove from the heat and let the corn cool completely.

Once the corn is cool to the touch, slice the kernels from the cob and transfer them to a large mixing bowl. Add the quinoa, tomatoes, black beans, cilantro, lime juice, chili powder, and cayenne pepper. Toss to combine. Taste and season with salt and pepper.

Once seasoned to your liking, either add the shrimp directly into the bowl and toss the salad together, or serve the salad as is and arrange the shrimp on top.