In a large bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp and marinate for 15-20 minutes.

In a separate bowl, combine sweet corn, diced red bell pepper, chopped green onions, and fresh cilantro. Drizzle with additional lime juice and sprinkle with salt. Mix gently and let sit for at least 10 minutes.

Cut the avocado, add lime juice, salt, and pepper, and mash with a fork until slightly chunky. Cover with plastic wrap to prevent browning.

Preheat the grill pan or outdoor grill over medium-high heat. Grill the marinated shrimp for about 2-3 minutes on each side until opaque and charred.

In a small bowl, mix mayo or Greek yogurt with lime juice, hot sauce, garlic powder, smoked paprika, and a pinch of salt until smooth.

Assemble bowls starting with rice or quinoa as the base, top with corn salsa, avocado mash, and grilled shrimp. Drizzle with creamy sauce.