Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, cilantro/parsley and season with salt and pepper to taste.
In a medium sized bowl, combine the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
In a large skillet over medium-high heat add 1 tablespoon of oil. Add the shrimp, garlic powder, cayenne, cumin, chili powder, salt and pepper.
Stir-fry for about 3-5 minutes (depending on the size) until the shrimp and cooked through. Remove from heat.
To assemble the bowls layer rice, corn salsa and shrimp evenly between four bowls.