Begin by preparing the tomatoes. Slice off each tomato top and set aside. Scoop out the pulp and seeds. Reserve insides in a small bowl.
Next prepare the stuffing. Mince 1 cup shrimp, 1/2 of a white onion, and 4 scallions.
Add minced shrimp, onion, and scallions to a medium mixing bowl with 1/2 cup cooked rice, 1/2 cup corn, 1 cup reserved tomato pulp, 1 tsp salt, 1 tsp black pepper, and the juice of 2 limes. Mix thoroughly to combine.
Stuff each cored tomato with the shrimp and corn mixture.
Top each stuffed tomato with the reserved tomato tops.
Air Fry stuffed tomatoes at 385°F for 12 minutes, or until cooked through and lightly browned. Drizzle with olive oil and eat while warm.