In a mixing bowl, combine the shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat evenly and let marinate for 10 minutes.

In another bowl, mix together the corn, diced avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Set aside.

Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes on each side until pink and cooked through.

In serving bowls, add a base of cooked rice, top with grilled shrimp, and spoon the avocado corn salsa over the top. Serve with lime wedges.