Combine corn, peppers and oil in a shallow baking pan. Bake at 425 degree F for 20 to 25 minutes, stirring occasionally, until vegetables are lightly browned. Transfer vegetables to a saucepan; stir in cheese, sour cream and shrimp. Cook over low heat, stirring frequently, until cheese melts (do not boil). Stir in lime juice. Transfer to a chafing dish; garnish with fresh cilantro. Keep warm, serve with melba toast or tortilla chips.