In a medium bowl, combine large shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne pepper. Toss until evenly coated and let sit for 10 minutes.

In a separate bowl, mix thawed corn with diced red onion, optional jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir well and set aside.

Preheat your grill over medium heat for about 5 minutes.

Carefully place the marinated shrimp on the grill and cook for 2-3 minutes per side until opaque.

While the shrimp is grilling, whisk together mayonnaise, sour cream, lemon juice, and minced garlic until smooth. Adjust seasoning.

In serving bowls, layer a generous portion of corn salsa, add the grilled shrimp, and drizzle with creamy garlic sauce.

Sprinkle sesame seeds and chopped green onions on top for garnish. Serve immediately.