In a mixing bowl, combine the olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp and toss to coat. Let marinate for 15-20 minutes.

While shrimp marinates, prepare corn salsa by mixing corn, diced red bell pepper, sliced green onions, chopped cilantro, lime juice, and salt in a bowl. Chill in the refrigerator.

Scoop avocados into a bowl, add lime juice, salt, and pepper. Mash until creamy yet chunky. Set aside.

In a small bowl, whisk mayonnaise or Greek yogurt with lime juice, hot sauce, garlic powder, and smoked paprika until smooth.

Preheat grill to medium-high heat. Grill marinated shrimp for 2-3 minutes on each side until pink and opaque. Remove from heat.

Assemble bowls with rice or quinoa base, corn salsa, creamy avocado, grilled shrimp, and drizzle with creamy sauce. Garnish with cilantro.