In a bowl, combine 2 tablespoons of olive oil with 1 teaspoon of smoked paprika, cumin, chili powder, garlic powder, and a squeeze of lime juice. Add salt and pepper to taste. Toss the shrimp in this zesty marinade, ensuring they are well-coated. Let them marinate in the refrigerator for 15 to 20 minutes.

While the shrimp marinates, prepare the corn salsa. In a separate bowl, mix together 1 cup of corn, diced red bell pepper, sliced green onions, chopped cilantro, and a splash of lime juice. Sprinkle with a pinch of salt. Stir to combine all the ingredients and let the salsa chill in the refrigerator.

Next, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a squeeze of lime juice along with salt and pepper to taste. Mash gently with a fork until creamy yet slightly chunky.

In a small bowl, whisk together ½ cup of mayo or Greek yogurt, the juice of ½ lime, and hot sauce if you desire some heat. Stir in garlic powder, smoked paprika, and chopped cilantro. Adjust the consistency by adding a teaspoon of water at a time until you reach your preferred thickness.

Preheat your grill to medium-high heat, about 400°F (200°C). Once ready, place the marinated shrimp on the grill. Cook for 2-3 minutes on each side until they turn pink and slightly charred.

To serve, start by layering cooked rice or quinoa in each bowl. Top each bowl with a generous scoop of the chilled corn salsa, followed by the creamy avocado mash. Finally, arrange the grilled shrimp on top and drizzle with the creamy sauce.