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In a bowl, combine the shrimp with paprika, garlic powder, salt, pepper, and cayenne if using. Drizzle with olive oil and toss to coat.
Preheat the grill and cook the shrimp until they are pink and opaque, about 2-3 minutes per side.
In another bowl, mix together the mayonnaise, sour cream, minced garlic, and lime juice. Season with salt and pepper to taste.
In a separate bowl, combine the corn, diced cherry tomatoes, onion, jalapeño, cilantro, and lime juice. Add a few pinches of salt and mix well.
To serve, place the grilled shrimp in a bowl, top with corn salsa, and drizzle with the creamy garlic sauce.
Optional garnishes include avocado, green onions, and hot sauce.