In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper to create the blackening seasoning.

Pat the shrimp dry with paper towels and toss them in a bowl with olive oil and the blackening seasoning until evenly coated.

Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from heat.

To assemble the bowls, divide the cooked brown rice or quinoa among four bowls. Top each with blackened shrimp, cherry tomatoes, avocado slices, and corn.

Drizzle with lime juice and sprinkle with fresh cilantro before serving.