In a medium bowl, combine thawed large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Toss well and let marinate for 10-15 minutes.

In a separate bowl, mix thawed corn, diced red onion, finely chopped jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir until combined.

Preheat grill or grill pan over medium heat for about 5 minutes. Add marinated shrimp, grilling for 2-3 minutes on each side until pink and opaque.

In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, minced garlic, salt, and pepper until smooth. Set aside.

Divide corn salsa among bowls, layer with grilled shrimp, avocado, creamy garlic sauce, and garnish with sesame seeds and green onions.