In a medium bowl, combine the shrimp, olive oil, chili powder, garlic powder, paprika, salt, and pepper. Toss to coat the shrimp evenly and let marinate for 15 minutes.
While the shrimp is marinating, prepare the cilantro lime sauce by mixing the Greek yogurt, lime juice, honey, cilantro, salt, and pepper in a small bowl. Stir until well combined and set aside.
Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with cooked shrimp, diced avocado, cherry tomatoes, corn, and chopped cilantro.
Drizzle the cilantro lime sauce over each bowl and squeeze fresh lime juice on top before serving.