In a mixing bowl, whisk together olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, black pepper, and lime juice until smooth. Add the shrimp to the marinade and marinate for at least 15 minutes.

Grill or sauté fresh corn in a skillet for about 5 minutes until slightly charred. Combine with diced red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper for salsa.

Preheat your grill or grill pan over medium-high heat, oil the grill grates, and ensure it is ready for cooking.

Place the marinated shrimp on the grill and cook for 2-3 minutes per side until pink and opaque. Avoid overcooking.

Assemble the bowl by dividing cooked rice among bowls, layering with greens, topped with grilled shrimp, avocado slices, and corn salsa.

Garnish with lime wedges and extra cilantro, serving immediately while warm.