Rinse the shrimp under cold running water, then blot them dry with paper towels. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. In a heavy bottomed pan over high heat pour enough olive oil to coat the bottom of the pan. Add the shrimp. The shrimp will start to change color, about 1 minute, turn and cook on the other side until they start to firm to the touch, about 1 minute. Spoon the Avocado and Corn Salsa on to a plate and arrange shrimp around in a circle.