In a medium bowl, combine olive oil, fresh lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Whisk together until emulsified.

Add the shrimp to the bowl and toss thoroughly in the marinade. Cover and let marinate for at least 15-20 minutes.

Cook brown rice or quinoa according to package instructions. Remove from heat, fluff with a fork, and set aside.

Heat a splash of olive oil in a large skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes on each side.

Assemble the bowl by placing cooked rice or quinoa at the bottom, layering with shrimp, cherry tomatoes, corn, and avocado.

Sprinkle chopped cilantro on top and serve with lime wedges on the side.