Set grill to medium heat with butter, garlic and cilantro in a skillet on the top rack to melt. . Pull the husk off your corn. Half each avocado and take out the seed. Peel and de-vein shrimp if necessary.
In a separate bowl add cojita cheese, serrano pepper, red onion, cilantro, garlic, paprika, chili powder, cumin; set aside.
COOKING
Place corn, shrimp and avocado face down over direct heat. Brush the cilantro garlic butter over the shrimp turning about once a minute until fully cooked; about 5-7 minutes.
For the corn cook for about 10 minutes until you have nice char marks on your corn. Remove avocado at this time as well.
PUTTING IT ALL TOGETHER
Holding your corn vertically, take a knife and place it as close to the cob as you can, cutting away from you. Scoop up the corn that falls off and place in the bowl with the cojita cheese mixture. Squeeze in lime juice.
With a fork, mash the avocado to make a bigger area for the corn to rest in. Scoop in a generous portion of the elote mixture. Top with more cilantro and lime juice. Add shrimp on top and eat as a bowl. Enjoy!