In a medium bowl, combine large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper. Toss gently and marinate for about 10 minutes.

In a separate bowl, mix the thawed corn with red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir to combine.

Preheat your grill over medium heat. Place the marinated shrimp on the grill, cooking for 2-3 minutes per side until opaque and firm.

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

Divide the corn salsa among serving bowls. Layer the grilled shrimp on top, then add sliced or mashed avocado and drizzle with creamy garlic sauce. Garnish with sesame seeds and green onions.

Serve immediately and enjoy!