Preheat grill to high (450°. Coat the peppers in olive oil. Grill jalapeños uncovered, turning often until skins are charred, about 8 minutes. Place chiles in a small ziplock plastic bag and seal, or place in a small bowl and cover with plastic wrap. Let stand until cool enough to handle. Peel and discard blistered skins; remove stems and seeds. Process jalapeños, cilantro, lime juice, olive oil, and honey in a blender until smooth, about 45 seconds. Season with salt and pepper. Set aside.

Coat the shrimp, corn, and okra in olive oil. Then season with the BBQ Rub. Grill the okra, corn, and shrimp until okra and corn are slightly blistered and just softened, about 5 minutes for the okra and 1o minutes for the corn. Grill the shrimp until they are no longer translucent, about 2 minutes Place okra in a large bowl, and set aside.

Cut the kernels off the corn cob. In a bowl, toss everything together.

Serve with dressing on the side.