In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, black pepper, and lime juice to create the marinade.

Add shrimp to the marinade, ensuring each is well-coated. Let marinate for at least 15 minutes.

Grill or sauté corn over medium-high heat for about 5 minutes until slightly charred.

In a separate bowl, combine grilled corn with diced bell pepper, red onion, cilantro, lime juice, salt, and pepper. Toss gently.

Preheat your grill to medium-high heat, lightly oiling the grill grates if necessary.

Grill shrimp for about 2-3 minutes on each side until pink and opaque.

In serving bowls, layer rice, shredded lettuce, grilled shrimp, avocado slices, and corn salsa.

Garnish with fresh cilantro and serve with lime wedges.