In a container or zip-top bag, whisk together the garlic, cilantro, chile flakes, lime juice, salt, and olive oil. Add the shrimp and marinate for 4-6 hours.
Preheat the oven to 400°F.
On a baking sheet, toss the bread cubes with the oil, garlic and salt and toast until crisp, about 10 minutes. Cool.
Arrange the shrimp on a baking sheet, discarding excess marinade. Roast for 5-6 minutes, until cooked through and pink.
To make the Caesar dressing, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
In a bowl, toss the corn with the chili powder and salt to combine.
To assemble the salad, in a large bowl, toss together the romaine, tomatoes, roasted red peppers, and Caesar dressing. Divide between bowls and top with chili corn, roasted shrimp, pumpkin seeds and cojita.