Combine the rice with 2 ⅔ cups of water in a saucepan. Add a generous pinch of salt. Bring the water to a boil. Lower the heat to a simmer, cover with a lid, and cook for 45 minutes. Turn off the heat and let the rice stand for 10 minutes. Fluff the rice with a fork.
Meanwhile, pat the shrimp dry with paper towels and season with a pinch of salt. Let sit at room temperature for about 15 minutes.
Bring a large pot of salted water to a boil. Add the ears of corn to the boiling water. Boil for 4 minutes. Transfer the corn to a bowl of ice water. Let cool for 2 minutes. Pat the corn dry. Slice off the kernels.
Combine the corn, cherry tomatoes, scallions, 2 tablespoons of lime juice, olive oil, and cilantro in a mixing bowl. Toss well and season with salt to taste.
Add the heavy cream, milk, chipotle peppers and adobo sauce, garlic, remaining 2 tablespoons of lime juice, and a pinch of salt to a small food processor. Pulse just to incorporate (don’t overmix).
Heat a 12” cast-iron skillet over medium-high heat. Add enough olive oil to lightly coat the bottom. Once hot, work in two batches to sear the shrimp, 2 minutes per side.
Return all of the shrimp to the skillet over medium-low heat. Pour the sauce into the skillet and gently toss to coat the shrimp. Simmer for 2-3 minutes until the sauce is slightly thickened.
Serve the shrimp over the rice with lots of sauce spooned over top. Mound the corn salad alongside. Squeeze extra lime juice and finish with a pinch of flaky sea salt.