In a mixing bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Toss to coat and let sit for 5 minutes.

In another bowl, mix corn, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt for the corn salsa. Stir and set aside.

Preheat your grill to medium heat, around 350°F (175°C), for about 10 minutes.

Place the marinated shrimp on the grill. Grill for 2-3 minutes per side until pink and opaque, about 6-8 minutes total.

In a small bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, salt, and pepper for the creamy sauce.

To assemble, divide corn salsa into bowls, layer grilled shrimp and sliced avocado, and drizzle with creamy sauce. Garnish with sesame seeds and green onions.