In a large bowl, combine shrimp, fresh corn kernels, green onions, sriracha sauce, garlic, salt and chorizo. Add 1/4 cup chopped basil leaves, 12 each of the red and yellow tomato halves; gently toss to combine. Heat a large skillet over high heat. Add olive oil to pan and swirl to coat. Add shrimp mixture to pan and cook for 4 minutes or until shrimp turn pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls and sprinkle each serving with 1/2 teaspoon grated lemon juice, 5 tomato halves and 1 TBS chopped basil.