In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, and cayenne pepper. Toss shrimp to coat and marinate for 15 minutes.

In a medium bowl, combine corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix and set aside.

In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, and hot sauce until smooth.

Preheat grill to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side.

Prepare bowls with cooked rice, then top with grilled shrimp, corn salsa, and sliced avocado.

Drizzle creamy sauce over each bowl and garnish with lime wedges.