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 corn, diced red onion, chopped jalapeño (if using), cilantro, lime juice, and a pinch of salt. Stir gently until combined.

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

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

Take serving bowls and layer the components: start with corn salsa, then add grilled shrimp, and finally top with avocado.

Generously drizzle creamy garlic sauce over the assembled bowl. Garnish with sesame seeds and green onions.

Serve immediately and enjoy your Grilled Shrimp Bowl!