In a skillet, heat the oil over medium high heat until almost smoking. Add the tortillas into the oil, one at a time, and fry on each side for about 2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.

In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.

Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Sauté in a medium skillet with 2 tablespoons of oil for 2-3 minutes on each side until pink and cooked.

Spread the 1/4 cup of refried beans on top of each tortilla.

Sprinkle on the charred corn

Spread a layer of the mashed avocado chive mixture on top.

Top the mashed avocado with the pico

Finish with a few shrimp.

Season with salt and pepper if needed.