In a mixing bowl, whisk together olive oil, lime juice, minced garlic, chili powder, smoked paprika, and salt and pepper. Add the shrimp and marinate for 15 minutes.

Chop avocado, corn, red onion, and jalapeño. Combine with cilantro, lime juice, and salt and pepper in a bowl for salsa.

Mix mayonnaise, sour cream, lime juice, and hot sauce in a small bowl for the creamy sauce.

Preheat grill or grill pan to medium-high heat for about 5 minutes.

Thread marinated shrimp onto skewers (if using). Grill shrimp for 2-3 minutes on each side until pink and opaque.

Assemble bowls with cooked rice as the base, top with grilled shrimp, avocado corn salsa, and drizzle with creamy sauce.

Garnish with lime wedges and serve immediately.