Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 1.5 lb of peeled and deveined 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 they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.

In the same skillet, add 2 tablespoons of salted butter and ½ cup of chopped onion. Cook over medium heat, stirring occasionally, for 3-4 minutes until the onions soften and become translucent.

Once the onions are ready, stir in 5 minced garlic cloves and cook for an additional 2 minutes.

Next, add 1.5 cups of corn kernels and 1 teaspoon of smoked paprika into the skillet. Stir everything together and cook for about 2-3 minutes until the corn is heated through.

Pour in 1 cup of half-and-half and bring the mixture to a gentle simmer over medium heat. Add in 4 oz of crumbled feta cheese and stir until melted and creamy.

Squeeze the juice of half a lime into the sauce. Return the cooked shrimp back to the skillet, heating them through for about 1-2 minutes. Top the dish with the remaining corn, extra lime slices, and a sprinkle of fresh cilantro to garnish.