In a small bowl, combine the shrimp, red pepper, chili powder, paprika, cumin, and salt. Toss well to coat the shrimp in the seasonings.
Heat 1 tablespoon of the olive oil in a large skillet. Once hot, add the seasoned shrimp. Cook, about 5 to 6 minutes, until pink and firm. Remove the shrimp from the skillet and keep hot.
Add the remaining tablespoon of olive oil to the pan the shrimp was just cooked in. Heat on high heat and once hot add the corn and onion. Cook, about 5 minutes, until the corn begins to char and the onions are soft. Stir in the lime juice, black beans, and cooked shrimp. Cook just until the beans are hot.
In a large salad bowl, toss together the kale and romaine. Top with the shrimp mixture, tomato, and avocado. Sprinkle the cilantro on top and serve.