Mexican Shrimp Cobb Salad

Ingredients

• 16 oz cooked large shrimp, peeled
• chipotle chili powder to taste
• 1 tbsp lime juice
• salt to taste
• 6 cups romaine lettuce, shredded
• 15 oz black beans, rinsed and drained
• 1 cup grilled corn kernels (i used trader joe's frozen roasted corn)
• 2 tbsp red onion, divided
• 2 tbsp cilantro, chopped
• juice of 1/2 lime
• 1 seedless cucumber, diced
• 2 cups diced tomatoes
• 1 ripe hass avocado, diced
• 1 cup reduced fat sargento mexican blend shredded cheese