Shrimp-Corn Ceviche

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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