Marinate the Shrimp: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add thawed shrimp and toss to coat. Let marinate for 15-20 minutes.

Prepare the Corn Salsa: In a bowl, mix corn, red bell pepper, green onions, cilantro, lime juice, and a pinch of salt. Cover and chill for 15 minutes.

Mash the Avocado: Slice avocados, scoop into a bowl, add lime juice, salt, and pepper. Mash until creamy but slightly chunky.

Make the Creamy Sauce: Whisk mayonnaise, lime juice, hot sauce, garlic powder, and smoked paprika until smooth. Adjust with water if too thick.

Grill the Shrimp: Preheat grill to medium-high. Grill shrimp for 2-3 minutes on each side until pink and charred.

Assemble the Bowls: Start with a base of rice or quinoa, layer with corn salsa, avocado mash, grilled shrimp, and drizzle the creamy sauce. Garnish with extra cilantro if desired.