In a medium bowl, combine the shrimp with olive oil, lime juice, salt, and pepper. Let marinate for about 10 minutes.

In another bowl, mix corn kernels, diced red onion, cherry tomatoes, avocado, and lime juice. Season with salt and pepper.

Whisk together Greek yogurt, minced garlic, and salt in a small bowl until smooth. Adjust consistency with water if needed.

Preheat the grill to medium-high heat. Grill shrimp for 2-3 minutes on each side until cooked through.

Assemble the bowl starting with grilled shrimp, then layer with corn salsa and drizzle with creamy garlic sauce.

Garnish with cilantro if desired and serve immediately.