CHILI Vinaigrette: Beat all ingredients except cilantro with whisk until well blended. Stir in cilantro. Refrigerate until ready to use.
SALAD: BRUSH shrimp lightly with oil. Grill on medium-high heat 7 to 8 min. or until shrimp turn pink, turning occasionally and brushing with barbecue sauce after 5 min.
FOR each serving: Combine 3 cups greens, 1/4 cup corn, 2 Tbsp. tomatoes and 1 Tbsp. chiles. Add 3 Tbsp. Chili Vinaigrette; toss to coat. Place on serving plate; top with 4 shrimp and 1 Tbsp. cheese.