In a small bowl, mix together chipotle in adobo and mayonnaise.
Toss together with seafood and keep in fridge until grill is ready.
In a small saute pan, heat can of pinto beans and keep on low until ready to use.
Prepare Cilantro Lime Vinaigrette by mixing all ingredients together in a small bowl.
Prepare Salad by gently mixing all ingredients together in a large bowl.
Drizzle ¾ of vinaigrette over salad and gently combine. Set aside until ready to use.
Thread seafood on kabob stick. Shrimp will cook quicker than scallops, so thread shrimp on separate kabob stick from scallops.
Grill seafood until cooked through and slightly charred. Remove from heat and remove from kabob sticks for plating.
Place tostada shell on plate. Spoon ¼ on the beans over tostada, sprinkle ¼ of the cheese over beans, mound up about a cup of the salad, top with three shrimp and two scallops and drizzle with Cilantro Lime Vinaigrette.