In a mixing bowl, combine the large shrimp with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss well and marinate for about 10 minutes.

Preheat your grill to medium-high heat (around 375°F). Grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.

In another bowl, combine thawed corn, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice. Season with salt and pepper.

In a new bowl, whisk together mayonnaise, sour cream (or Greek yogurt), minced garlic, lime juice, honey, salt, and pepper until smooth.

To assemble, place cooked rice in each bowl, layer with grilled shrimp, slices of avocado, corn salsa, and drizzle with creamy sauce.