In large skillet, heat vegetable oil over medium-high heat. Add green pepper and cook until softened, about 3 minutes. Add garlic, and cook 30 seconds more. Stir in corn and salsa, and bring to a boil.
Stir in tomatoes and shrimp, and cook 1 minute, or until hot. Stir in butter. To serve, spoon over tortilla chips and sprinkle with cilantro and lime juice.