For the Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tbsp garlic powder

1 tbsp smoked paprika

1 tsp ground cumin

1/2 tsp chili powder

Salt and black pepper, to taste

1 lime, juiced

For the Corn Salsa:

2 cups corn kernels (fresh or thawed)

1/2 red onion, finely chopped

1/2 red bell pepper, diced

1/4 cup fresh cilantro, chopped

1 tbsp lime juice

Salt and black pepper, to taste

For the Creamy Sauce:

1/4 cup Greek yogurt or sour cream

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tsp honey (optional)

1 tsp lime juice

Salt and black pepper, to taste

For the Bowl Assembly:

2 ripe avocados, sliced

1 cup cooked quinoa or brown rice (optional)

Fresh cilantro, for garnish

Lime wedges, for serving