First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Set aside.
In small bowl, combine the chili powder, cumin, salt, allspice, ginger, thyme, black pepper, cayenne pepper and cinnamon. Rub the seasoning into the shrimp, making sure it's entirely coated.
Heat 1 tbsp olive oil over medium-high heat in large skillet. Add the shrimp to skillet and cook for 2 minutes per side or until blackened. With 30 seconds remaining, add garlic. Remove from heat and serve immediately.
Heat the tortillas over medium heat in small skillet for 30 seconds on each side to make pliable. To serve, add cabbage or lettuce, shrimp and the corn mango salsa.