01 - 
                In a bowl, mix olive oil, paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss shrimp in the marinade and let sit for 15–20 minutes.
              
              
              
                02 - 
                In another bowl, combine corn, bell pepper, green onions, cilantro, lime juice, and salt. Mix and chill.
              
              
              
                03 - 
                Scoop avocado into a bowl, mash with lime juice, salt, and pepper until creamy but slightly chunky.
              
              
              
                04 - 
                Whisk together mayo (or yogurt), lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Adjust thickness with a splash of water if needed.
              
              
              
                05 - 
                Heat a grill or grill pan over medium-high. Cook shrimp 2–3 minutes per side until pink and lightly charred.
              
              
              
                06 - 
                Add rice or quinoa to the base of a bowl. Top with corn salsa, avocado mash, grilled shrimp, and drizzle with the creamy sauce. Garnish with fresh cilantro.