In a medium-sized bowl, combine the large, fresh shrimp with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Let them marinate for about 10 minutes.

Preheat your grill to medium-high heat, around 400°F (200°C). Thread the marinated shrimp onto skewers, ensuring even spacing.

Grill the shrimp for 2-3 minutes per side until they are opaque and slightly charred.

Prepare the corn salsa by mixing corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice in a large bowl. Season with salt and pepper.

In a small mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, honey, salt, and pepper until smooth.

In serving bowls, layer fluffy rice and top each with grilled shrimp, sliced avocado, and corn salsa. Drizzle with creamy garlic sauce.