Cook the pasta. Boil in well-salted water until just al dente. Drain, rinse briefly with cool water to stop cooking, and toss with a drizzle of olive oil so it doesn’t stick.

Season the shrimp. Pat dry, then toss with 1–1.5 tablespoons Cajun seasoning and a pinch of salt. The drier the shrimp, the better the sear.

Sear the shrimp. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook about 1–2 minutes per side until opaque and lightly charred. Remove to a plate to cool slightly.

Build the dressing. In a bowl, whisk ranch, Greek yogurt or sour cream, lemon zest and juice, garlic, and honey. Taste and adjust with more Cajun seasoning, salt, or lemon as needed. You want a bold, slightly zesty flavor.

Prep the veggies. Dice bell pepper, slice celery, mince red onion, halve tomatoes, and chop herbs. If using canned corn, drain it well; if using frozen, thaw and pat dry.

Toss the base. In a large mixing bowl, combine pasta, corn, bell pepper, celery, red onion, and half the green onions and herbs. Pour in most of the dressing and toss until everything is evenly coated.

Add shrimp and tomatoes. Gently fold in the shrimp and tomatoes so they don’t break down. Add the remaining dressing if the salad looks dry.

Chill and finish. Cover and chill for at least 30 minutes so the flavors meld. Before serving, taste and adjust salt, pepper, and Cajun seasoning. Top with remaining herbs and green onions.

Serve. Enjoy cold or at cool room temperature. A squeeze of extra lemon and a sprinkle of Cajun seasoning on top make it pop.