To make the vinaigrette, place the ingredients in sealed jar or small bowl and shake or whisk vigorously until combined.  Set aside until ready to use.

Heat outdoor grill or indoor grill pan over medium-high heat.  Brush corn, poblano peppers and red onion with canola oil. Grill until all veggies are lightly charred on all sides, turning the corn and poblano peppers occasionally and flipping the onions once.  The cooking time will vary with each with each vegetable.  The onions will take about 2 to 3 minutes per side.  The corn and poblanos will take around 10 minutes. Remove from the grill as the vegetables are done and place on cutting board until cool enough to handle.  Cut kernels from corn cob into a medium bowl.  Remove the stem and seeds from the poblanos and roughly chop the peppers and onions.  Add to the bowl with the corn and toss.  Set aside.

Lightly brush the cut sides of the romaine hearts with canola oil.  Place cut side down on the grill or grill pan.  Grill until charred, about one minute.  Remove from the grill and set aside.

Place shrimp, canola oil, smoked paprika and salt in a small bowl and toss to coat.  Grill the shrimp 2-3 minutes per side or until opaque.  Remove from the grill. 

To assemble the salads, place one romaine half on each of four plates.  Spoon the grilled corn, poblanos and red onion evenly over the romaine.  Divide the shrimp, cotija, cherry tomatoes, avocado, cilantro and basil between each plate and serve with vinaigrette.