Start cooking the rice according to package directions (typically 15-20 minutes for jasmine rice). This is the longest-cooking component, so starting it first ensures everything will be ready at the same time. While the rice cooks, you'll have time to prepare everything else without rushing.

In a bowl, combine the olive oil, lime juice, paprika, cumin, chili powder, garlic powder, salt, pepper, cayenne pepper, and granulated sugar. Stir until the spices are evenly distributed and dissolved into the oil and lime juice. Add the shrimp and cilantro, tossing gently to coat all pieces evenly. Cover and refrigerate for 15 minutes while you prepare the vegetables—this brief marinating time allows the flavors to penetrate the shrimp without making them mushy.

While the shrimp marinates, prepare all your toppings: dice the red onion, halve the cherry tomatoes lengthwise, slice the jalapeno into thin rings (remove seeds if you prefer less heat), dice the red bell pepper, and slice the avocado into 1/2-inch thick wedges. Having everything prepped and ready means you can quickly assemble the bowls once the shrimp is cooked. I like to keep the avocado separate until the very end so it doesn't brown or get crushed.

Once the shrimp has marinated for 15 minutes, heat a large skillet or wok over medium-high heat. Remove the shrimp from the marinade, reserving the marinade in the bowl. Add the shrimp to the hot pan in a single layer and cook for 2-3 minutes on the first side without moving them—this develops a nice color and flavor. Flip each shrimp and cook for another 2-3 minutes on the second side until they're opaque and cooked through. The shrimp will continue cooking slightly after you remove it from the heat, so don't overcook them.

Pour the reserved marinade from Step 2 into the pan with the cooked shrimp and stir gently for 30 seconds to coat all the shrimp and allow the flavors to meld. Remove from heat immediately. The residual heat will warm the sauce without cooking the shrimp further.

By now, the rice should be fully cooked. Fluff it with a fork and divide evenly among your serving bowls. Top each bowl with the prepared vegetables and corn in whatever arrangement you prefer. Crown each bowl with the shrimp and drizzle any remaining pan sauce over the top. Garnish with fresh cilantro. Serve immediately while the shrimp and rice are still warm.