Rinse 1 cup of long-grain white rice under cold water until clear. In a saucepan, combine 2 cups of broth with a pinch of salt and bring to a boil over medium-high heat. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes. Fluff rice with a fork after 5 minutes off heat and stir in lime juice and cilantro.

Marinate 1 lb of shrimp in olive oil and spices for 15-20 minutes. Heat a skillet over medium-high heat, sauté shrimp for 2-3 minutes per side until opaque. Remove and set aside.

Blend 1 avocado, 1/2 cup Greek yogurt, lime juice, garlic, salt, and pepper in a blender until smooth. Chill while preparing toppings.

Drain 1 can each of black beans and corn. Chop 1 red bell pepper and 1/2 red onion. Prepare lime wedges for serving.

Assemble the bowl with fluffy lime rice, sautéed shrimp, black beans, corn, red pepper, onion, and drizzle with avocado crema. Garnish with cilantro, lime, and jalapeños if desired. Serve immediately.