In a large bowl, combine peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if desired. Toss and let marinate for about 10 minutes.

Prepare the corn salsa by mixing together thawed corn, diced red onion, chopped cilantro, diced jalapeño (if using), lime juice, and a pinch of salt in a medium bowl. Stir until combined.

Preheat your grill to medium heat, about 350°F (175°C). Grill the marinated shrimp for 2-3 minutes on each side until they turn pink and opaque.

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

To assemble the bowl, layer the corn salsa at the bottom, top with grilled shrimp, and add sliced or mashed avocado.

Drizzle the creamy garlic sauce over the bowl, and sprinkle sesame seeds and chopped green onions on top.

Serve immediately and enjoy your Grilled Shrimp Bowl!