Preheat the grill to medium-high heat.

In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).

In another bowl, combine frozen corn, red onion, cilantro, jalapeño (if using), and lime juice. Mix well for the corn salsa.

In a separate bowl, mix mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper to make the creamy garlic sauce.

Grill the shrimp for about 2-3 minutes on each side or until they are cooked through and opaque.

Assemble the bowls with grilled shrimp, corn salsa, and sliced or mashed avocado.

Drizzle the creamy garlic sauce over the top and garnish with sesame seeds and chopped green onions.