Heat a heavy skillet over high heat. Add the corn and cook 2-3 minutes or until it begins to char; transfer to a small mixing bowl.

Cut the peach in half and remove the pit and the skin. Cut the peach and tomatoes into a 1/4" dice; add to the mixing bowl. Mince the chile pepper. Add the pepper and basil to the salsa; gently mix to combine. Add salt to taste.

Heat the oil in the skillet you used for the corn. When the oil is hot, add the shrimp. Cook until done, 1-2 minutes per side.

Add the water, coconut milk, and a generous pinch of sea salt to a saucepan; bring to a boil. Whisk in the polenta. Cook, whisking constantly 1-2 minutes or until the polenta thickens.

Immediately ladle the polenta into four serving dishes. Top with shrimp and salsa.