Begin by rinsing and patting dry the large shrimp. Toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated. Let sit while heating your grill or skillet.

Preheat your grill or skillet over medium-high heat, around 400°F (200°C). Cook the seasoned shrimp for 2-3 minutes on each side until they turn pink and curl slightly.

Prepare the avocado corn salsa by combining diced avocado, corn, finely chopped red onion, chopped cilantro, and lime juice. Fold together gently to maintain avocado texture.

Whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, and milk in a small bowl until smooth and creamy.

To assemble, layer cooked rice in serving bowls, top each with grilled shrimp, a scoop of avocado corn salsa, and drizzle the creamy sauce over everything.