In a medium bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp and marinate for 15-20 minutes.

Chop corn, red bell pepper, green onions, and cilantro. In a separate bowl, combine with lime juice and a sprinkle of salt. Mix gently and chill for 10-15 minutes.

Scoop avocados into a mixing bowl. Add lime juice, salt, and black pepper. Mash until slightly chunky.

In a small bowl, mix mayo or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Whisk until smooth.

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

Assemble bowls with rice or quinoa as a base, topped with corn salsa, avocado mash, and grilled shrimp. Drizzle with creamy sauce and garnish with cilantro.