Transfer the shrimp to a bowl or zippered plastic storage bag and pour 2 tablespoons of the cilantro-lime dressing over them and toss to combine. Refrigerate while you prep the other ingredients, up to about 15 minutes and no more than 30 minutes.

Add the oil to a 12-inch skillet and place over MEDIUM-HIGH heat. When hot, add the shrimp, spread out in an even layer, and cook for about 2 minutes. Using tongs, flip the shrimp over and continue cooking for another minute or two, just until they are cooked through. Remove from the heat and use the tongs to transfer the cooked shrimp to a small bowl, leaving behind any liquid. Set aside to cool slightly or transfer the bowl to the refrigerator.

Add the baby greens, corn, tomatoes, bell pepper, and cheese to a large salad bowl and toss well to combine. Drizzle with 3 tablespoons of the reserved dressing and toss again.

Divide the mixture between 4 individual shallow salad bowls. Top each salad with 5 shrimp (around the edges of the bowl) and a light drizzle of the Cilantro Lime Vinaigrette. Garnish each salad with tortilla strips, a sprig of cilantro, and a lime wedge. Serve with additional vinaigrette on the side.