Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Season the shrimp with 1 teaspoon of chili powder and ¼ teaspoon of salt. Add the shrimp to the skillet and cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the skillet and set aside, leaving any remaining oil in the pan.

In the same skillet, add 2 tablespoons of salted butter along with ½ cup of chopped onion. Lightly season with salt and sauté over medium heat for about 4 minutes, or until the onions have softened and become translucent.

Stir in 5 minced garlic cloves into the skillet and cook for an additional 2 minutes, until fragrant.

Add 1.5 cups of cooked corn kernels and 1 teaspoon of smoked paprika to the onion and garlic mixture. Toss everything together, allowing the flavors to meld for about 2-3 minutes.

Pour in 1 cup of half-and-half, stirring well. Bring the mixture to a gentle simmer over medium heat, cooking for 3-4 minutes.

Add 4 ounces of crumbled feta cheese into the creamy sauce, stirring until the cheese melts. Squeeze the juice of 2 small limes into the sauce.

Return the cooked shrimp to the skillet and gently reheat for about 1-2 minutes until everything is warmed through.

To serve, top with remaining corn, lime slices, and fresh cilantro. Enjoy!