1. Prepare shrimp: In a spacious bowl, mix shrimp with cumin, paprika, garlic powder, onion powder, salt, and pepper. In a large skillet heated to medium-high, add half the olive oil. Add shrimp and cook until they turn opaque and slightly charred.
2. Make corn salad: In a medium bowl, combine corn, pepper, and cilantro. Add half the olive oil, half the lime juice, and season with salt and pepper.
3. Assemble bowls: Distribute rice among the bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime, and serve.