In a mixing bowl, combine olive oil, fresh lime juice, minced garlic, chili powder, smoked paprika, along with salt and pepper to taste. Add the peeled and deveined shrimp, tossing them until well coated in the marinade. Let the shrimp marinate for about 15 minutes at room temperature.

While the shrimp absorbs the marinade, prepare the avocado corn salsa. In a medium bowl, mix diced avocado, sweet corn kernels, finely chopped red onion, minced jalapeño, and chopped cilantro. Squeeze fresh lime juice over the mixture and season with salt and pepper. Stir gently to combine, then set aside.

In a small bowl, whisk together mayonnaise, sour cream, lime juice, and hot sauce if desired. Season with salt and pepper to taste. Adjust the flavors as needed.

Preheat your grill to medium-high heat. If using skewers, thread the marinated shrimp onto them and grill for about 2-3 minutes per side until pink and opaque.

Once the shrimp is grilled, assemble your bowls by dividing the cooked rice into serving bowls. Top each bowl with the grilled shrimp, avocado corn salsa, and creamy sauce.

Garnish with lime wedges and serve immediately.