Start by patting the shrimp dry with paper towels, ensuring they're moisture-free for the best sear. In a mixing bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Aim for an even coating and let the flavors meld.

Once your grill or skillet is hot, arrange the seasoned shrimp in a single layer. Grill the shrimp for about 2-3 minutes on each side, turning them carefully until they are opaque and slightly charred.

While the shrimp grills, chop the ingredients for the corn salsa. In a mixing bowl, combine the frozen corn, diced red onion, chopped cilantro, jalapeño, and the juice of one lime. Mix everything together, then season with salt to taste.

In a separate bowl, craft the creamy sauce by mixing together mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper. Blend everything until smooth and well combined.

Begin assembling your Grilled Shrimp Bowl by placing a generous scoop of the corn salsa at the bottom of your serving bowls. Carefully layer the grilled shrimp over the salsa, and add sliced or mashed avocado on top.

Sprinkle with optional sesame seeds and chopped green onions for extra color and crunch. Serve immediately.