In a mixing bowl, combine the large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Toss the shrimp well to ensure each piece is evenly coated. Allow to marinate for about 10 minutes while you prepare the other ingredients.

In a separate bowl, mix the thawed corn with diced red onion, chopped jalapeño, fresh cilantro, lime juice, and a pinch of salt. Stir gently to combine and allow to sit for a few minutes.

Preheat your grill or grill pan over medium heat. Once heated, place the marinated shrimp on the grill and cook for 2-3 minutes on each side until they turn pink and opaque.

While the shrimp grills, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, and minced garlic in a small bowl until smooth and creamy.

To assemble the bowl, divide the corn salsa into serving bowls, layer grilled shrimp over salsa, add sliced or mashed avocado on top, drizzle creamy garlic sauce, and garnish with sesame seeds and green onions.