In a medium bowl, combine shrimp with chili powder, cumin, garlic powder, salt, and pepper. Toss to coat and let sit for 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque.

Prepare cilantro lime rice according to package instructions, fluffing with a fork once ready.

Slice avocado, chop cilantro, and rinse canned corn and black beans under cold water.

Assemble bowls starting with a layer of rice, topped with shrimp, corn, black beans, avocado, sour cream, cheese, and lime juice.