For the Blackened Shrimp

1. Mix the spices.  In a small bowl, combine the chili powder, garlic powder, onion powder, paprika, cumin, and black pepper.  Stir until well blended.
2. Season the shrimp.  Pat the shrimp dry with a paper towel, then toss them with olive oil.  Sprinkle the spice mixture over the shrimp and mix until each piece is evenly coated.
3. Cook the shrimp.  Heat a large skillet (and/or grill pan) over medium-high heat.  Once hot, add the shrimp in a single layer (work in batches if needed).  Cook for about 2 minutes per side, or until the shrimp are pink, opaque, and lightly charred (Cook time will depend on the size of your shrimp).

For the Burrito Bowls:

1. Cook white rice (or brown rice) according to instructions.  
2. Arrange equal parts of the white rice and blackened shrimp in 4 bowls.  Top with equal parts of the black beans, charred corn, sauteed peppers (optional), guacamole, pico de gallo, and cilantro jalapeño sauce.
3. Add any extra if you like: romaine lettuce, cheese.  Enjoy!