In a medium bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the large shrimp and marinate for at least 15 minutes.

In another bowl, mix together fresh corn kernels, cherry tomatoes, red onion, jalapeño, and cilantro. Add lime juice and season with salt and pepper, then mix well.

In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, hot sauce (if using), salt, and pepper until smooth. Adjust seasoning to taste.

Preheat your grill to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes on each side until they are opaque and curled.

Divide the cooked rice among bowls, layer grilled shrimp over the rice, then add corn salsa and avocado slices on top.

Drizzle creamy sauce over each bowl and garnish with cilantro and lime wedges. Serve immediately.