In a medium bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the shrimp, ensuring they're well coated in the marinade. Let the shrimp marinate for at least 15 minutes.

In another bowl, combine corn kernels, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and a pinch of salt and pepper. Stir until well mixed, and set aside to let the flavors meld together.

In a small mixing bowl, whisk together Greek yogurt, mayonnaise, lime juice, hot sauce (if using), and a pinch of salt and pepper. Taste and adjust seasoning if needed.

Preheat your grill to medium-high heat. While the grill heats up, thread the marinated shrimp onto skewers, making sure they’re not overcrowded for even cooking.

Once the grill reaches the desired temperature, place the shrimp skewers on the grill. Cook for about 2-3 minutes on each side or until the shrimp turn opaque and curl into a 'C' shape.

To assemble your Grilled Shrimp Bowls, start with a base of cooked rice in each bowl. Next, layer on the grilled shrimp, followed by a scoop of corn salsa and sliced avocado.

Drizzle your creamy sauce over each bowl and garnish with extra cilantro leaves and lime wedges. Serve immediately and enjoy.