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

In a separate bowl, combine corn, diced red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir gently until well mixed.

Preheat your grill or grill pan over medium heat. Grill the marinated shrimp in a single layer for 2-3 minutes per side until pink and opaque.

While the shrimp are grilling, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and pepper until smooth.

Assemble by dividing the corn salsa in serving bowls, top with grilled shrimp, add avocado, and drizzle with creamy garlic sauce. Garnish with sesame seeds and green onions if desired.