Finely chop onions, jalapenos, cilantro leaves, and garlic clove and mix in large bowl. Stir in the corn, green chiles, cumin, and chili powder.
Flash-boil the fresh shrimp then pour into colander and let drain. Once all water has drained, stir shrimp into the vegetable/seasoning mixture. Squeeze the juice of all 5 limes over the shrimp/veggie mixture and toss. Cover and refrigerate for at least 30 minutes.
Once the shrimp and vegetables have finished marinating, combine cream cheese and ranch dip in a separate bowl. Stuff each tortilla with the cream cheese and shrimp mixtures then place each finished encharrito into a lightly-greased baking pan.
If any marinating liquid remains, combine with the green enchilada sauce and pour over the top of the encharritos. Sprinkle the entire package of monterrey jack cheese over the encharritos, cover with foil, and bake at 350 for 20 minutes or until each encharrito is warmed through.