In a mixing bowl, combine the peeled and deveined large shrimp with olive oil. Sprinkle in paprika, garlic powder, salt, black pepper, and cayenne (if using). Toss until all the shrimp are evenly coated. Let them marinate for about 10 minutes.

In another bowl, mix together the thawed frozen corn, diced red onion, chopped jalapeño (if using), cilantro, lime juice, and a pinch of salt. Stir gently until thoroughly combined.

Preheat your grill to medium heat, approximately 375°F (190°C). Place the marinated shrimp on the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.

In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lemon juice, salt, and pepper until smooth and creamy.

Take your serving bowls and begin layering the components. Start with a scoop of the corn salsa, then add the grilled shrimp on top. Finally, slice or mash the avocado.

Generously drizzle your creamy garlic sauce over the assembled bowl. Sprinkle sesame seeds and sliced green onions on top for garnish.

Serve immediately while everything is fresh and vibrant.