In a medium bowl, whisk together lime juice, chili powder, smoked paprika, minced garlic, olive oil, and salt. Toss the shrimp in the marinade and let sit for 15-30 minutes.

Heat a skillet over medium-high heat, add marinated shrimp, and cook for 2-3 minutes per side until pink and slightly charred. Remove from heat.

While shrimp cooks, prepare bowl toppings: slice avocado, shred cabbage, halve cherry tomatoes, and warm corn if using canned.

In each bowl, add cooked rice as the base, arrange cabbage, corn, tomatoes, and avocado over rice, then top with cooked shrimp.

Garnish with chopped green onions and drizzle with dressing if desired. Serve immediately.