Cook shrimp
1-Heat a large (12-inch), high-sided, skillet until: Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil – it should run easily but not sizzle or burn.
2-Add shrimp and sprinkle it with chili: Add shrimp and sprinkle it with chili powder and salt. Do not overcrowd (you might have to cook in 2 batches). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total.
3-Remove shrimp from the skillet: Remove shrimp from the skillet.

Make creamed corn
4-To the same, now empty, skillet, add: To the same, now empty, skillet, add 2 tablespoons of butter and ½ cup of chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat. Do not burn. Reduce heat if needed.
5-Add 1 cup of cooked or grilled: Add 1 cup of cooked or grilled corn (sliced off the cob) and 1 teaspoon of smoked paprika, and stir.
6-Add half-and-half, bring to a simmer, then: Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese, and cook stirring until the cheese melts.

Assembly
7-Squeeze the juice of half the lime: Squeeze the juice of half the lime into the sauce. Add back cooked shrimp and reheat gently.
8-Top with the remaining ½ cup of: Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro.
9-Sprinkle with extra chili powder or paprika: Sprinkle with extra chili powder or paprika if desired.