In a medium bowl, whisk together olive oil, garlic, smoked paprika, chili powder, ground cumin, salt, and black pepper. Squeeze lime juice in, add shrimp, toss to coat, and marinate for 15 minutes.

Heat a grill pan or skillet over medium-high heat. If using fresh corn, grill it for about 5 minutes. In a bowl, combine corn, red bell pepper, red onion, cilantro, lime juice, salt, and pepper.

Preheat grill to medium-high (400°F/200°C). Thread shrimp onto skewers if desired and grill for 2-3 minutes per side until the shrimp turn pink and opaque.

Divide cooked rice among bowls, layer with lettuce, top with grilled shrimp, sliced avocado, and corn salsa. Garnish with lime wedges and additional cilantro if desired.