Shrimp Corn Ceviche

Name: Shrimp-Corn Ceviche
Ingredients: 1 pound cooked shrimp, cut into 1/2-inch pieces; 1 cup frozen fire-roasted corn, thawed; 1/2 cup finely chopped canned hearts of palm; 1 small grapefruit, peeled and chopped; 1/4 cup fresh lime juice (from 2 limes); 2 tablespoons fresh orange juice; 1 teaspoon sugar; 1 teaspoon adobo (from a can of chipotle chile peppers); Kosher salt and freshly ground pepper; 2 scallions, thinly sliced; Tortilla chips, for serving