On a large, rimmed baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, and sriracha. Arrange shrimp in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with remaining 1 tablespoon olive oil.
Roast shrimp, pineapple, and jalapeno for 8-10 minutes. Turn the oven to broil (500-550 degrees F) and broil for 1-2 minutes, until the pineapple has charred.
Meanwhile, toss together corn, ¾ cup cilantro, juice of 1 lime, and ¼ teaspoon salt.
Add the yogurt, juice of 1 lime, honey, ¼ teaspoon salt, and ¼ cup cilantro to a mini food prep or blender. Once jalapeno is charred, remove the stem and seeds (if less heat is desired). Add it to the blender/food processor and blend until smooth.
When done cooking and broiling, remove sheet pan from the oven and toss the shrimp and pineapple together.
Place shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Sauce.