In a medium bowl combine the olive oil, cilantro, lemon zest, garlic, red pepper flakes and stir to combine. Season with salt and pepper and add the shrimp and coat thoroughly.
Thread the seasoned shrimp on metal or soaked wooden skewers
Lay shrimp skewers on an oiled barbecue or grill pan over high heat. Cook, turning once, until shrimp are bright pink and opaque, about 5 to 6 minutes total. Remove and serve with the corn cotija topping.
Combine the ingredients for the corn topping in a medium bowl and toss to combine. Serve alongside the shrimp + extra lime wedges.