Pat the shrimp dry with paper towels. Toss shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Let marinate for 10 minutes.

In a bowl, combine corn, red onion, cilantro, jalapeño (if using), and lime juice. Mix well and set aside.

Preheat grill to medium heat. Grill shrimp for 2-3 minutes on each side until pink and opaque.

In a bowl, whisk together mayonnaise, sour cream, garlic, lemon juice, salt, and pepper until smooth.

Assemble by layering corn salsa, grilled shrimp, and avocado in serving bowls.

Drizzle creamy garlic sauce on top, garnish with sesame seeds and green onions.