Let’s get cooking! Follow these steps to bring this dish to life:

1. Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
2. In a medium saucepan, combine the rice and broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
3. While the rice is cooking, prepare the shrimp. In a large bowl, mix the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Toss the shrimp in this mixture until evenly coated.
4. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes on each side, until they are opaque and have a blackened crust. Remove from heat and set aside.
5. In the same skillet, add the corn and red bell pepper. Sauté for about 3-4 minutes until the vegetables are tender and slightly charred.
6. To assemble the bowls, start with a generous scoop of rice, top with the blackened shrimp, and add the sautéed vegetables. Garnish with avocado slices, fresh cilantro, and lime wedges.

Personal tip: Cooking the shrimp in batches prevents overcrowding, allowing each piece to get that perfect blackened sear.