1. In a medium bowl, toss the shrimp with olive oil, chili powder, paprika, garlic powder, and salt until well coated. Let it marinate for 5 to 10 minutes while you prep your other ingredients.

2. Heat a skillet over medium-high heat and add a little olive oil. Cook the shrimp in a single layer for 2–3 minutes per side until pink and slightly crisp at the edges. Remove from heat and set aside.

3. Spoon your cooked rice into individual bowls. Warm the black beans and corn slightly, or serve them at room temperature, then add them over the rice.

4. Top each bowl with halved cherry tomatoes, sliced avocado, and freshly chopped cilantro. Squeeze lime juice over everything for a bright finish.

5. In a small bowl, stir together sour cream (or Greek yogurt) with a little lime juice and hot sauce if using. Drizzle the crema over your burrito bowls and serve immediately.