Start by heating a large skillet over medium heat and adding 2 tablespoons of olive oil. Season 1.5 lb of peeled and deveined shrimp with 1 teaspoon of chili powder and ¼ teaspoon of salt. Cook for about 3-4 minutes until pink and opaque, then remove and set aside.

In the same skillet, melt 2 tablespoons of salted butter over medium heat. Add ½ cup of chopped onion and sauté for 3 minutes until softened. Stir in 5 cloves of minced garlic and sauté for 2 minutes until fragrant.

Stir in 1.5 cups of corn kernels and 1 teaspoon of smoked paprika. Cook while stirring for about 2-3 minutes until the corn is heated and fragrant.

Pour in 1 cup of half-and-half and bring to a gentle simmer. Stir in 4 oz of crumbled feta cheese until melted and the sauce is creamy.

Squeeze juice from 2 small limes into the sauce and gently fold in the shrimp. Heat together for 1-2 minutes.

Garnish with additional corn, lime slices, and fresh cilantro. Serve immediately with rice, quinoa, or warm tortillas.