In a mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Add the shrimp, ensuring each piece is well-coated, and let it marinate for 15 minutes.

While marinating, finely dice avocado, red onion, and jalapeño. Combine in a bowl with corn kernels and cilantro, drizzle lime juice, and season with salt and pepper to taste. Set aside.

In another bowl, whisk together mayonnaise, sour cream, and lime juice until smooth. Add hot sauce if desired. Adjust seasoning as necessary.

Preheat grill or grill pan to medium-high heat. Grill marinated shrimp for 2-3 minutes on each side until pink and opaque. Avoid overcrowding.

Assemble the bowls starting with cooked rice, topped with grilled shrimp, avocado corn salsa, and drizzled with creamy sauce. Garnish with lime wedges.

Serve immediately, encouraging guests to squeeze lime over their bowls.