In a mixing bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp, tossing them until well-coated with the marinade. Let the shrimp marinate for 15-20 minutes, refrigerating if longer than 10 minutes.

In a separate bowl, prepare the corn salsa by mixing fresh corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt. Cover and chill for 10-15 minutes.

Cut the avocados in half and scoop the flesh into a bowl. Mash with a fork, adding lime juice, salt, and pepper until creamy yet slightly chunky.

Combine mayo or Greek yogurt with lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt. Whisk until smooth, adjusting thickness if needed.

Preheat grill or grill pan to medium-high heat. Add marinade shrimp in a single layer and grill for 2-3 minutes per side until pink and slightly charred.

Assemble the bowl with a base of cooked rice, quinoa, or cauliflower rice, layer with corn salsa, creamy avocado mash, and top with grilled shrimp. Drizzle with creamy sauce and garnish with cilantro.