Preheat oven to 350 degrees and coat a 13×9-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add red pepper, onion, corn, and jalapeno. Cook, stirring constantly until tender. Add garlic and shrimp. Cook for 2 minutes. Add taco seasoning and continue to cook until shrimp are just cooked through. Remove from heat.
Stir in green chilies, sour cream, and Colby Jack cheese.
Heat corn tortillas in microwave on high for 30-40 seconds, until warm.
Spoon shrimp mixture down center of each tortilla, roll tortilla up, and place seam side down in baking dish.
Pour enchilada sauce over tortillas and top with Monterey Jack cheese.
Bake for 30 minutes, or until hot and bubbly.