Cut each shrimp into four pieces and transfer to a bowl.
Add the juice of both limes and lemon to the shrimp and stir to combine.
Place the shrimp into the refrigerator for at least three hours or overnight, covered.
Once the shrimp have turned a full pink color add the corn, onion, avocado, and cilantro.
Mix well and season with salt and black pepper.
Let sit in the fridge for another hour.
Serve with the salsa and tortilla chips.