In a mixing bowl, combine the peeled and deveined large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper. Toss well and let sit for about 15 minutes.

In a separate bowl, mix together the frozen corn, diced red onion, optional jalapeño, fresh cilantro, lime juice, and a pinch of salt. Stir gently to combine and set aside.

Preheat your grill or grill pan to medium-high heat. Add the marinated shrimp, cooking for 2-3 minutes on each side until pink and opaque, careful not to overcook.

While grilling, whisk together mayonnaise, sour cream, minced garlic, lime juice, and a pinch of salt and pepper until smooth and creamy.

To assemble, add corn salsa to each bowl, top with grilled shrimp, avocado slices, drizzle creamy sauce, and garnish with sesame seeds and green onions.