Preheat the grill to medium-high heat. In a bowl, combine shrimp, olive oil, paprika, garlic powder, onion powder, salt, and pepper. Toss to coat the shrimp evenly.

Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.

In a separate bowl, mix together the corn, diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste.

In another bowl, whisk together the sour cream, mayonnaise, minced garlic, lemon juice, salt, and pepper to create the creamy garlic sauce.

To assemble the bowls, divide the cooked rice among serving bowls. Top with grilled shrimp, avocado corn salsa, and drizzle with creamy garlic sauce.

Serve immediately and enjoy!