For the shrimp:

• 1 lb large shrimp (peeled and deveined)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• juice of 1 lime

For the avocado corn salsa:

• 1 ripe avocado (diced)
• 1 cup grilled or canned corn (drained)
• 1/4 cup red onion (finely diced)
• 1/4 cup chopped cilantro
• juice of 1 lime
• salt and pepper to taste

For the creamy sauce:

• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon hot sauce (optional)
• salt to taste

For serving:

• 2 cups cooked rice or quinoa
• shredded lettuce
• lime wedges
• extra cilantro for garnish