Combine the shrimp with the brown sugar, salt, smoked paprika, chili powder, black pepper, garlic powder, coriander, cayenne, coconut oil and lime juice and let marinate for 5 to 10 minutes.
Meanwhile, make the corn by combining the corn, butter and tajin in a small pan over medium high heat. Stir frequently for 5-7 minutes until corn begins to lightly char on the outside.
In a large bowl, combine the romaine, avocado, cilantro, feta, red onion and corn with ranch. Tossing until well coated. Set aside.
In the same pan, place the shrimp with all the seasoning into the pan over medium high heat. Let cook for 3-4 minutes on each side, letting the shrimp get a slight char and until cooked through.
Divide salad onto serving dishes and top with blackened shrimp. Enjoy immediately!