Preheat the grill to medium-high heat. In a bowl, combine the shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat the shrimp evenly.

Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from the grill and set aside.

In a separate bowl, mix together the avocado, corn, cherry tomatoes, red onion, cilantro, and lime juice. Gently toss to combine.

In another small bowl, mix the sour cream, lime juice, and hot sauce (if using) until smooth.

To assemble the bowls, divide the cooked rice among four bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Drizzle with the creamy sauce.