Toss 1 pound of large shrimp in a mixing bowl with 2 tablespoons of olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, salt, and black pepper. Add cayenne pepper if desired. Marinate for 10 minutes.

Prepare the corn salsa by combining 1 cup of thawed corn, 0.5 cup diced red onion, 1 diced jalapeño (if using), 0.25 cup chopped cilantro, the juice of 1 lime, and a pinch of salt. Mix well and let flavors meld.

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

Whisk together 0.25 cup mayonnaise, 0.25 cup sour cream, the juice of half a lemon, and 1-2 cloves minced garlic. Season with salt and pepper.

Assemble bowls by layering corn salsa, grilled shrimp, and avocado. Drizzle creamy garlic sauce on top.

Garnish with sesame seeds and chopped green onions. Serve immediately.