Warm a large (12-inch) skillet over medium heat and drizzle in some olive oil.

Sprinkle the raw shrimp with chili powder and salt, then cook until they turn pink and opaque, about 3-4 minutes.

In the same skillet, add salted butter and chopped onion. Cook until the onion is softened and translucent, about 4 minutes.

Toss in the minced garlic and sauté for 2 more minutes, until fragrant.

Stir in the cooked corn kernels and smoked paprika, ensuring everything is well-mixed and heated through.

Pour in the half-and-half, allowing it to simmer gently. Stir in the crumbled feta cheese until melted and creamy.

Squeeze half a lime over your sauce, then return the shrimp to the skillet. Warm everything together for just a minute.

Top with remaining corn, fresh lime slices, and cilantro. Adjust seasoning with chili powder or paprika if desired.