Preheat your air fryer to 400°F (200°C). Dice the red bell pepper and slice the baby corn. Add the vegetables to the air fryer basket and cook for 5 minutes, shaking halfway through.

In a bowl, toss the thawed shrimp with cornstarch, garlic powder, onion powder, and salt until evenly coated.

After the vegetables have finished, add coated shrimp to the air fryer basket. Cook at 400°F (200°C) for 5 minutes.

In a mixing bowl, combine soy sauce, sugar, rice vinegar, oyster sauce, and sesame oil. Whisk until smooth.

Heat a skillet over medium heat, add vegetable oil, dried chili pods, and minced garlic. Sauté for 30 seconds.

Pour the sauce into the skillet with aromatics, cook for 30 seconds, then toss in cooked vegetables and shrimp.

Transfer to a platter and top with crushed peanuts and sliced green onions. Serve immediately.