In a large mixing bowl, add thawed shrimp along with olive oil, paprika, garlic powder, salt, black pepper, and cayenne if using. Toss until well-coated and marinate for about 10 minutes.

In another bowl, mix thawed corn, diced red onion, minced jalapeño, chopped cilantro, and lime juice, then sprinkle with salt and stir until combined.

Preheat grill to medium heat (around 350°F). Grill marinated shrimp for 2-3 minutes on each side until opaque and curled.

In a small bowl, whisk together mayonnaise, sour cream, cilantro, minced garlic, lemon juice, salt, and pepper until smooth and creamy.

Divide corn salsa into serving bowls, top with grilled shrimp and sliced avocado, then drizzle with the creamy garlic sauce and sprinkle sesame seeds and green onions.