In a medium bowl, combine olive oil, lime juice, smoked paprika, ground cumin, chili powder, garlic powder, and salt and black pepper. Add shrimp and marinate for 15 minutes.

Cook rice according to package instructions, then fluff with a fork once done.

Heat a skillet over medium-high heat and cook marinated shrimp for 2-3 minutes on each side until pink.

Chop red onion, cherry tomatoes, jalapeño, and avocado while shrimp is cooking.

Assemble bowls with rice, shrimp, corn, onion, tomatoes, jalapeño, avocado, and drizzle with dressing and cilantro.