In a medium bowl, add the large shrimp, olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne. Toss until fully coated and let marinate for about 15 minutes.

In another bowl, combine thawed corn, diced red onion, minced jalapeño (if using), and chopped cilantro. Squeeze lime juice, season with salt, and gently stir. Set aside to let flavors meld.

Preheat your grill or grill pan to medium heat. Grill marinated shrimp for 2-3 minutes per side until pink and slightly charred. Remove and let rest.

In a small mixing bowl, whisk together mayonnaise, sour cream, chopped cilantro, lime juice, minced garlic, and a pinch of salt and pepper until smooth.

Divide corn salsa among bowls, top with grilled shrimp, and add avocado. Drizzle with creamy sauce and sprinkle with sesame seeds and green onions.