Preheat the oven to 400°F.

In a medium bowl, whisk together 1 tablespoon olive oil, honey, ½ teaspoon chili powder, garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the shrimp and toss to coat. Set aside to marinate for 10–15 minutes while preparing the remaining components.

Heat the butter in a large cast iron skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally but letting it sit undisturbed at times so it can char. Once the corn begins to pop and develop color, transfer it to a large bowl and let cool for 5–10 minutes to release steam.

In a small bowl, whisk together the mayonnaise, 1 tablespoon lime juice, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of chili powder. Pour over the cooled corn and toss to combine. Just before serving, fold in the chopped cilantro, green onions, and 2 tablespoons Cotija cheese.

Place the tortillas in a single layer on one or two large baking sheets. Brush both sides with the remaining 2 tablespoons olive oil and sprinkle lightly with salt. Bake for 14-15 minutes, flipping halfway through, until crisp, lightly browned, and no longer soft in the center.

Heat the remaining olive oil in a large cast iron or stainless steel skillet over medium-high heat. Let excess marinade drip off the shrimp, then add them to the skillet in a single layer. Cook for about 2 minutes, or until lightly caramelized on the first side, then flip and cook for 1–2 minutes more, until cooked through and the tails begin to curl. Squeeze 1 tablespoon of lime juice over the shrimp before serving.

Add the black beans to a medium bowl along with 1-2 tablespoons water and the cumin. Microwave for 20–30 seconds, then mash until mostly smooth and spreadable.

In a separate bowl, mash the avocados with the remaining 1 tablespoon lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.

To assemble, spread about 2 tablespoons of the mashed beans onto each tostada. Top with mashed avocado, shrimp, and street corn. Finish with cotija cheese, additional chopped cilantro, and an extra squeeze of fresh lime juice, if desired.