In a large bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add shrimp and marinate for 15-20 minutes.

Mix together corn, diced red bell pepper, green onions, and chopped cilantro. Squeeze in lime juice and season with salt. Cover and chill.

Cut avocados in half, scoop flesh into a bowl, and add lime juice, salt, and pepper. Mash until creamy but chunky.

Whisk mayo, lime juice, hot sauce, garlic powder, and smoked paprika in a bowl until smooth. Adjust consistency with water if needed.

Preheat the grill to medium-high heat. Grill shrimp for 2-3 minutes on each side until they turn pink and char. Total cooking should be 4-6 minutes.

Start with a base of rice or quinoa, add corn salsa and avocado mash, top with grilled shrimp, and drizzle with creamy sauce. Garnish with cilantro if desired.