For the Corn Puree: Toss corn, carrots, and 2 teaspoons oil in medium bowl. Spread on large baking sheet. Roast in preheated 425ºF oven 20 minutes or until vegetables are golden brown and tender. Place vegetables, chicken stock, 2 tablespoons honey, 1/2 teaspoon oregano leaves, and 1/2 teaspoon sea salt in blender container; cover. Blend on high speed until smooth. Set aside and keep warm.
For the Plum Sauce: Place plum, apples, pomegranate juice, 1/2 teaspoon oregano leaves, and cumin in separate blender container; cover. Blend on high speed 4 minutes or until smooth and dark in color. Set aside.
For the Farro Salad: Cook farro as directed on package. Mix vinegar, 1 tablespoon honey, 1 tablespoon oil, 1/2 teaspoon garlic powder, 1/2 teaspoon ancho chile pepper, and 1/2 teaspoon sea salt in large bowl until well blended. Add warm cooked farro; toss to coat well. Add bell pepper, queso fresco, green onions, and parsley; toss well. Set aside.
For the Spiced Shrimp: Mix 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons oregano, 1 1/2 teaspoons ancho chili pepper, and sea salt in large bowl until well blended. Add shrimp; toss to coat well. Heat oil in large skillet on medium-high heat. Add shrimp; cook 1 to 2 minutes per side or until shrimp turn pink and are seared.
For the Main Recipe: Spoon Roasted Corn Puree onto 1 side of each dinner plate. Drizzle with Plum Sauce. Place Farro Salad in a mound on other side of plate. Top farro with shrimp.
