In a mixing bowl, combine thawed large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Let marinate for 10 minutes.

Mix frozen corn, diced red onion, minced jalapeño, chopped cilantro, lime juice, and salt in another bowl. Stir until well combined.

Preheat grill to medium heat. Grill marinated shrimp for 2-3 minutes on each side until opaque and slightly curled.

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

Divide corn salsa into serving bowls, layer grilled shrimp on top, add avocado, and drizzle with garlic sauce. Garnish if desired.