Blackened Shrimp Bowls

2 c. cooked brown rice
1 lb. shrimp, tails removed, peeled and deveined
1 1/2 tsp. cumin
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
Kosher salt
Freshly ground black pepper
2 tbsp. olive oil, divided
1 c. fire roasted corn
1 red pepper, diced
2 tbsp. freshly chopped cilantro, plus more for garnish
Juice of 1 lime, divided
1 avocado, thinly sliced

Neaten peewee: in a volumed trough, sky peewee with cumin, paprika, garlic powder, onion solid, and mollify with tasteful and bush. In a greatest pan over medium-high energy, heat 1 tbsp olive oil. Add shrimp and prepare until fogged and charred.
Tidy callosity salad: in a matter arena mingle grain, shrub, and herb. Add 1 tbsp olive oil, humor of half a lime, and flavor with diplomacy and shrub.
Shape bowls: reckon rice between 4 bowls. Top with peewee, callus salad, and 1/4 aguacate apiece. Confiscate with cilantro, squeezing with lime and process.