Marinate the shrimp by combining large shrimp, olive oil, lime juice, salt, and pepper in a medium bowl. Toss well and let sit for 10 minutes.

Prepare the corn salsa by mixing corn kernels, diced red onion, halved cherry tomatoes, diced avocado, and fresh cilantro in a separate bowl. Drizzle with lime juice and season with salt and pepper.

Make the creamy garlic sauce by mixing Greek yogurt with minced garlic and a pinch of salt. Adjust consistency with water if needed.

Preheat the grill to medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.

Assemble the bowl by placing grilled shrimp at the bottom and topping with corn salsa.

Finish by drizzling creamy garlic sauce over the bowl and garnish with additional cilantro.