In a mixing bowl, combine the large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Toss the shrimp thoroughly until evenly coated. Allow marinating for about 10 minutes.

In a separate bowl, mix the thawed frozen corn, diced red onion, minced jalapeño (if you like heat), chopped cilantro, lime juice, and a pinch of salt. Toss gently to combine. Set aside for flavors to meld.

Preheat your grill or grill pan over medium heat (around 400°F). Place the marinated shrimp on the grill and cook for 2-3 minutes on each side until opaque and slightly charred.

In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, and a dash of salt and pepper until smooth. This sauce elevates the bowl.

Divide the corn salsa among serving bowls as a base. Layer grilled shrimp on top, then add sliced or mashed avocado. Drizzle with creamy garlic sauce.

Sprinkle sesame seeds and chopped green onions over each bowl for garnish.