Step 1: Prepare the shrimp marinade. In a medium bowl, combine 1 tbsp olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Add the peeled and deveined shrimp, tossing to coat evenly. Let marinate for 15-20 minutes at room temperature.
Step 2: While the shrimp marinates, prepare the avocado corn salsa. In a separate bowl, combine the diced avocado, corn kernels, diced red onion, chopped cilantro, and diced jalapeños (if using).
Step 3: Dress the salsa. Add 2 tbsp lime juice, 1 tbsp extra virgin olive oil, and an optional pinch of sugar to the salsa mixture. Season with salt and pepper to taste. Gently toss to combine and set aside.
Step 4: Preheat your grill or a grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Step 5: Grill the shrimp. Place the marinated shrimp on the hot grill in a single layer. Cook for 2-3 minutes per side, or until pink and opaque and slightly charred. Be careful not to overcook, as shrimp cooks very quickly.
Step 6: Assemble the bowls. Divide the cooked rice among four serving bowls. Top each with a generous portion of the grilled shrimp.
Step 7: Finish and serve. Spoon a large amount of the avocado corn salsa over the shrimp and rice in each bowl. Serve immediately with extra lime wedges on the side for squeezing.