In a small bowl, whisk together the paprika through chipotle powder. In a larger bowl, toss shrimp with oil and then add the spices. Stir until evenly coated. Cover and refrigerate for 30 minutes or up to overnight.

Preheat a gas or charcoal grill for 15 to 20 minutes to high heat. If your grill has a thermometer, make sure it reads at least 500°F.

Add all the dressing ingredients except the salt to a mini chopper or a blender. Pulse 3 to 5 times until the ingredients are broken down, then blend on high to create a creamy consistency. Taste, and add salt as needed.

In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.

Shake off excess marinade and thread the shrimp into two metal skewers. Oil the grill grates using a small folded paper towel dipped in oil. Place the skewers on the grill, pressing down with tongs for grill marks.

Flip the skewers after about 3 minutes and finish cooking for 1 to 3 minutes, or until the shrimp are opaque almost all the way through.

Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp. Serve with small bowls of limes, chopped chilies, and chopped cilantro.