Begin by mixing olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper in a bowl. Add the shrimp, ensuring each piece is well-coated in the marinade. Let the shrimp marinate for 15–20 minutes.

Combine the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt in a separate bowl. Mix until evenly distributed. Set aside in the refrigerator to chill for about 10 minutes.

Scoop the ripe avocado into a mixing bowl. Add lime juice, salt, and pepper to taste. Mash the avocado until creamy, leaving some chunks for texture.

In a small bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt. Adjust thickness by adding a bit of water if needed.

Preheat your grill or grill pan to medium-high heat, around 400°F (200°C). Grill the marinated shrimp for 2–3 minutes on each side until pink and opaque. Let rest for a minute.

Assemble your bowl by creating a base of rice or quinoa, followed by corn salsa, the avocado mash, and grilled shrimp. Drizzle with the creamy sauce and garnish with cilantro.