Preheat the grill to medium-high heat. In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.

Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.

In a separate bowl, mix the corn, diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt to taste and stir gently to combine.

For the creamy garlic sauce, whisk together the Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth.

To assemble the bowls, divide the cooked quinoa among serving bowls. Top with grilled shrimp and corn salsa. Drizzle with creamy garlic sauce before serving.