In a large mixing bowl, combine large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne. Toss to coat evenly and marinate for about 10 minutes.

In a separate bowl, mix thawed corn, finely chopped red onion, diced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir to combine and let sit.

Preheat grill to medium heat (about 350°F). Grill marinated shrimp for 2-3 minutes per side until opaque and slightly charred. Remove and let rest.

In a small mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, salt, and black pepper until smooth. Adjust seasoning if needed.

To assemble, divide corn salsa among bowls, top with grilled shrimp, slices of avocado, and drizzle with creamy garlic sauce. Finish with sesame seeds and green onions.