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.

Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.

In a separate bowl, mix together the corn, diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently stir to combine.

In another bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper to make the creamy garlic sauce.

To assemble the bowls, place a serving of cooked rice at the bottom, top with grilled shrimp, and add a generous scoop of avocado corn salsa. Drizzle with creamy garlic sauce before serving.