In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, chili powder, cumin, and a pinch of salt and black pepper. Add lime juice and large shrimp, tossing to coat. Marinate for at least 15 minutes.

In a skillet over medium-high heat, sauté fresh corn for 5-7 minutes until slightly charred. In a bowl, combine corn with diced red bell pepper, chopped red onion, cilantro, lime juice, salt, and pepper.

Preheat the grill to medium-high heat. Place marinated shrimp on the grill and cook for 2-3 minutes per side until pink and opaque.

Assemble the bowls by dividing cooked rice among them, adding shredded lettuce, grilled shrimp, sliced avocado, and corn salsa. Garnish with lime wedges and cilantro.