Pat dry the large shrimp. Toss with olive oil, lime juice, minced garlic, smoked paprika, ground cumin, kosher salt, and black pepper. Let marinate for 10–15 minutes.

Preheat your grill to medium-high heat, around 400°F. Brush the grill grates with a little oil.

Grill the marinated shrimp for 2–3 minutes per side until opaque. Remove from the grill.

Char the corn kernels for about 5 minutes until golden, stirring occasionally.

Combine charred corn, diced red onion, chopped cilantro, lime juice, and remaining kosher salt in a bowl. Add jalapeño if using.

Season diced avocados with a pinch of salt and lime juice, keeping them chunky.

For the optional crema, whisk together Greek yogurt, chipotle, honey, and water until drizzleable. Season with a pinch of salt.

Assemble the bowl starting with a base of rice, quinoa, or mixed greens. Top with corn salsa, avocado, grilled shrimp, and drizzle with crema.