In a medium bowl, whisk together adobo sauce, honey, kosher salt, and ground cumin until well blended. Add the peeled and deveined shrimp, ensuring each piece is coated with the marinade. Cover the bowl with plastic wrap and let the shrimp marinate for 20 minutes at room temperature.

While the shrimp marinates, prepare the basmati rice according to the package instructions. Bring a pot of water to a boil, add the rinsed rice, and reduce the heat to low once simmering. Cover the pot and let it cook for about 15 minutes or until the rice is tender.

After marinating, heat a large skillet over medium-high heat and add the extra-virgin olive oil and unsalted butter. Once the butter melts, add the marinated shrimp to the skillet. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.

In a separate bowl, combine finely chopped red onion, jalapeño, thawed corn, chopped cilantro, and a squeeze of fresh lime juice. Toss the mixture gently and season with salt to taste.

Divide the fluffy rice among serving bowls, and layer on the sautéed shrimp generously. Top each bowl with corn salsa, warmed black beans, sliced avocado, crumbled feta, pico de gallo, and a dollop of sour cream. Serve with lime wedges.