Spicy Chipotle Mango Shrimp with Succotash

Name: Spicy Chipotle Mango Shrimp with Succotash
Ingredients: 8 (10-inch) bamboo skewers; 1 ripe mango, peeled, pitted and roughly chopped; 1 chipotle pepper in adobo sauce, plus 1-1/2 tablespoons adobo sauce; 1 tablespoon water; 4 ears fresh corn, husks and silk removed; 2 tablespoons olive oil, divided; 1 leek, cut lengthwise in half, then thinly sliced crosswise; 3/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 jalapeno pepper, seeded and minced; 1 red bell pepper, finely chopped; 1/2 cup fresh or frozen lima beans; 16 large (16-20 count) peeled and deveined shrimp