Preheat the grill to medium-high heat. In a bowl, combine shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat the shrimp evenly.

In a separate bowl, mix corn, avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt to taste and set aside.

Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.

In a small bowl, whisk together sour cream, mayonnaise, lime juice, and hot sauce (if using) until smooth. Adjust seasoning if needed.

To assemble the bowls, place 1/2 cup of cooked rice at the bottom of each bowl. Top with grilled shrimp, corn salsa, and a drizzle of the creamy sauce.