Preheat your grill to medium-high heat, around 400°F (200°C). Let it heat for about 10 minutes.

In a mixing bowl, toss the large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).

Place the shrimp on the preheated grill, cooking for 2-3 minutes per side until they turn pink and opaque.

Combine thawed corn, diced red onion, chopped cilantro, jalapeño (if using), lime juice, and a pinch of salt in a medium bowl.

In a separate mixing bowl, stir together mayonnaise, sour cream, minced garlic, lemon juice, salt, and black pepper until smooth.

Start assembling by placing avocado at the base, then add grilled shrimp, followed by corn salsa and drizzle with creamy sauce.

Sprinkle sesame seeds and chopped green onions on top for added visual appeal.