In a large bowl, combine olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Add the large shrimp, making sure they are well coated in the mixture. Cover the bowl and let the shrimp marinate for at least 30 minutes in the refrigerator.

While the shrimp marinates, preheat your grill to medium-high heat, aiming for a temperature between 375°F and 450°F.

Once the grill is hot, place the marinated shrimp directly onto the grates. Grill them for about 2-3 minutes on each side, or until they turn pink and opaque.

While the shrimp are grilling, prepare the fresh corn salsa by mixing together corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice. Season with salt and pepper.

In another bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, honey, salt, and pepper until smooth and creamy.

Assemble your Grilled Shrimp Bowl by placing cooked rice in a serving bowl, layering with grilled shrimp, avocado slices, corn salsa, and a drizzle of creamy sauce.