Preheat oven to 425 degrees F. Spray baking sheet with cooking spray.
Make avocado jalapeno verde. Place all ingredients for verde including avocado, jalapeno, cilantro, scallions, garlic, lime juice, olive oil, and water in a blender. Puree until smooth. Season with salt and pepper and set aside.
Heat 1 tablespoon oil in large saute pan over high heat. Add corn kernels and saute until lightly charred. Remove from heat and set aside.
In the same pan, heat another tablespoon oil. Add chopped onion and saute until softened, about 3-4 minutes. Add shrimp, garlic, paprika, chipotle pepper, and bbq sauce, tossing to coat. Bring to a simmer, reduce heat to low, and continue to cook until shrimp is pink and firm, about 5-7 minutes. Remove from heat and let cool slightly.
Assemble flautas. Spoon 2 tablespoons shrimp and 1 tablespoon corn on the bottom third of each tortilla. Sprinkle 1 tablespoon cheese on top and roll tortillas. Place flautas seam side down on prepared baking sheet and spray tops with cooking spray.
Bake for 7 minutes. Remove from oven and flip over flautas. Bake for another 5 minutes or until golden brown and crispy. Remove from oven.
Place flautas on serving platter and garnish with chopped red onion and cilantro. Serve with avocado jalapeno verde and lime wedges if desired.