In a medium bowl, combine the thawed shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper. Toss to coat and marinate for 10 minutes.

In a separate bowl, mix together the corn, diced red onion, jalapeño (if using), cilantro, lime juice, and salt. Stir gently to combine.

Preheat your grill to medium-high heat. Grill the shrimp for 2-3 minutes on each side until cooked through and pink.

In a bowl, whisk together mayonnaise, sour cream, lemon juice, minced garlic, salt, and pepper until smooth.

To assemble, layer corn salsa in bowls, top with grilled shrimp, drizzle with creamy garlic sauce, and garnish with avocado, sesame seeds, and green onions.