In a mixing bowl, combine the large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if desired. Let sit for about 10 minutes.

In a separate bowl, mix thawed corn, diced red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir gently and set aside.

Preheat your grill or grill pan over medium heat for about 5 minutes.

Carefully place marinated shrimp on the grill. Cook for 2-3 minutes on each side until opaque.

In a bowl, whisk together mayonnaise, sour cream, lemon juice, minced garlic, and a pinch of salt until smooth.

Assemble bowls by dividing corn salsa evenly among serving bowls. Top with grilled shrimp and avocado slices, and drizzle with creamy garlic sauce.

Garnish with sesame seeds and chopped green onions. Serve immediately.