In a mixing bowl, combine peeled and deveined large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper. Toss until well coated and let the shrimp marinate for about 10 minutes.

While the shrimp marinates, prepare the corn salsa. In another bowl, mix together thawed frozen corn, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Stir until combined and set aside.

Preheat your grill to medium heat, about 375°F (190°C). Once heated, place the marinated shrimp on the grill and grill for 2–3 minutes on each side until they turn pink and opaque. Remove from the grill.

In a small bowl, whisk together mayonnaise, sour cream, finely chopped cilantro, lemon juice, freshly minced garlic, salt, and black pepper until smooth and creamy.

Layer your Grilled Shrimp Bowl by adding a generous scoop of corn salsa at the base, followed by grilled shrimp and sliced or mashed avocado.

Drizzle the creamy garlic sauce over the bowl, and sprinkle sesame seeds and chopped green onions for garnish. Serve immediately.