In a large sauce pan place the shrimp in just enough water to cover.
Add the bay leaf, peppercorns, and the quartered lemon, squeezed.
Bring to a boil over moderately high heat.
Add the corn, marjoram, chile and stir once, remove from heat.
Drain and turn into a serving bowl.
Remove the lemon and bay leaf.
Fold in the scallions and lemon slices.
Pour the vinaigrette over the corn/shrimp.
Let stand for 20 minutes tossing occasionally.
Remove the marjoram sprigs, season