Rinse the long-grain white rice in cold water until it runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of water or broth, and ½ teaspoon of salt; bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes. Remove from heat and let it sit covered for 10 minutes. Stir in the lime juice and cilantro.

Pat the shrimp dry, combine with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, and salt. Marinate for 15-20 minutes. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until opaque.

Blend avocados, Greek yogurt, lime juice, cilantro, and minced garlic until smooth, adding water as necessary for desired consistency. Chill in the refrigerator.

Prepare toppings: drain and rinse black beans and corn, dice red bell pepper, finely slice red onion, chop cilantro, and cut lime wedges.

Assemble bowls starting with lime cilantro rice, topping with shrimp, black beans, corn, bell pepper, onion and drizzle with avocado crema. Garnish with cilantro, lime wedges, and optional toppings.