In a bowl, combine olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Add the shrimp and toss to coat. Let marinate for 15-30 minutes.

While the shrimp is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Fluff the rice with a fork and stir in lime juice and chopped cilantro. Set aside.

Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side, or until they are opaque and cooked through.

To assemble the taco bowls, divide the cilantro lime rice among serving bowls. Top with grilled shrimp, diced avocado, cherry tomatoes, corn, and red onion. Serve with lime wedges on the side.