In a medium bowl, combine peeled and deveined large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper. Toss until shrimp is coated and let marinate for about 10 minutes.

In another bowl, mix together thawed corn, diced red onion, minced jalapeño, chopped cilantro, and fresh lime juice. Add a pinch of salt and gently combine.

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

While grilling, whisk mayonnaise, sour cream, cilantro, lime juice, minced garlic, salt, and pepper in a small bowl until smooth.

To assemble, divide corn salsa into bowls, layer grilled shrimp, and add slices of avocado. Drizzle with creamy sauce and garnish with sesame seeds and green onions.