Cucumber Avocado Gazpacho with Shrimp

Name: Cucumber Avocado Gazpacho with Shrimp
Ingredients: 1 ripe Hass avocado (halved and pitted); 1 small cucumber (peeled); 2 cups vegetable broth; 1 shallot (chopped); 1 tablespoon lemon juice (more to taste); 1 tablespoon rice vinegar; 1/4 teaspoon sea salt (more to taste); 1/4 teaspoon ground black pepper (more to taste); 10 large shrimp (peeled and deveined); 1/2 teaspoon chili powder; 1/8 teaspoon cayenne pepper; pinch salt; 1 tablespoon olive oil; 1 ear corn (cooked and cut from the cob); 1 fresh tomato (diced); basil (sliced thin for garnish); splash extra virgin olive oil (for garnish); red chili pepper (sliced, for garnish)