Begin by placing the peeled and deveined large shrimp in a mixing bowl. Add in the olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if you're using it. Toss everything together until the shrimp is evenly coated. Let the shrimp marinate for about 10 minutes while you prepare the corn salsa.

In a separate bowl, combine the thawed corn, diced red onion, chopped cilantro, and the optional jalapeño for heat. Squeeze the juice of one lime over the mixture and sprinkle with a pinch of salt. Stir everything together thoroughly to ensure the flavors meld. Set the corn salsa aside and let it rest for a few minutes.

Preheat your grill or grill pan to medium heat. Arrange the marinated shrimp in a single layer on the grill. Grill for 2-3 minutes on one side until they turn pink and develop grill marks. Flip and grill for another 2-3 minutes until fully cooked, then remove from heat.

In a mixing bowl, whisk together the mayonnaise, sour cream, minced garlic, lemon juice, and a pinch of salt and black pepper. Blend until the mixture is smooth and creamy. Set aside.

To assemble, layer the corn salsa at the bottom of each serving bowl. Place the grilled shrimp on top, followed by slices or mashed avocado.

Drizzle the creamy garlic sauce over the shrimp and avocado layers. Top with sesame seeds and sliced green onions. Serve immediately.