Rinse the rice under cold water until the water runs clear. In a rice cooker, combine the rice and water, and cook according to the manufacturer's instructions.

Once cooked, fluff the rice with a fork and set aside.

In a large skillet, heat olive oil over medium heat. Add the shrimp, paprika, garlic powder, cumin, salt, and black pepper.

Cook for about 3-4 minutes on each side or until the shrimp are pink and opaque. Remove from heat.

In a mixing bowl, combine Greek yogurt, lime juice, honey, chopped cilantro, minced garlic, and salt. Mix well until smooth.

In each bowl, layer the cooked rice, followed by the shrimp, sliced avocado, cherry tomatoes, corn, and chopped cilantro.

Drizzle the cilantro lime sauce over the top and serve immediately.