In a mixing bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Add the shrimp, ensuring each piece is well-coated. Cover and let sit at room temperature for 15-20 minutes.

In a separate bowl, combine corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt. Mix well and refrigerate for about 10-15 minutes.

Slice the avocados, remove pits, and scoop the flesh into a mixing bowl. Add lime juice, salt, and pepper, then mash until creamy but slightly chunky. Set aside.

In a medium bowl, whisk together mayo (or Greek yogurt), lime juice, and hot sauce until smooth. Gradually add water until desired consistency is reached.

Preheat grill to medium-high heat. Grill marinated shrimp for 2-3 minutes per side until pink and charred. Remove and let rest for a couple of minutes.

Assemble bowl with a base of warm rice or quinoa, layer on corn salsa, creamy avocado mash, and grilled shrimp. Drizzle with creamy sauce and garnish with extra cilantro.