Preheat your grill or grill pan over medium-high heat. In a bowl, combine the shrimp, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat the shrimp evenly.

Thread the shrimp onto skewers if using wooden skewers, soak them in water for 30 minutes before using. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from the grill and set aside.

In a separate bowl, combine the diced avocado, corn, cherry tomatoes, red onion, cilantro, and lime juice. Gently toss to mix.

In another small bowl, whisk together the sour cream, lime juice, and honey until smooth.

To assemble the bowls, divide the cooked brown rice among four bowls. Top each bowl with grilled shrimp and a generous scoop of the avocado corn salsa. Drizzle with the creamy sauce.

Serve immediately and enjoy!