In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper to create a flavorful marinade. Add shrimp and toss to coat. Marinate for 15-20 minutes.

In a separate bowl, mix corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and a pinch of salt. Stir until evenly distributed. Refrigerate for 10-15 minutes.

Mash avocado in a bowl with lime juice, salt, and pepper until creamy. Set aside.

In another mixing bowl, whisk together mayo or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, and a sprinkle of salt. Add water to adjust consistency.

Preheat grill to medium-high heat. Grill marinated shrimp for 2-3 minutes per side until pink and slightly charred.

In a bowl, layer cooked rice or quinoa, corn salsa, avocado mash, grilled shrimp, and drizzle creamy sauce on top. Garnish with cilantro.