Heat a large 12-inch skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, season the 1.5 lb raw shrimp with 1 teaspoon of chili powder and ¼ teaspoon of salt, then add them to the skillet. Cook the shrimp for about 3-4 minutes until they turn pink and opaque, stirring occasionally. After cooking, remove the shrimp from the skillet and set aside.

In the same skillet, melt 2 tablespoons of salted butter over medium heat. Add ½ cup of chopped onions, lightly seasoning with a pinch of salt. Sauté the onions for about 4 minutes until they become translucent and fragrant.

Stir in 5 minced garlic cloves into the softened onions. Cook for an additional 2 minutes, stirring frequently until the garlic becomes fragrant but not browned.

Add 1.5 cups of cooked corn kernels to the skillet along with 1 teaspoon of smoked paprika. Stir well to combine, allowing the sweet corn and smoky paprika to blend. Cook for about 3 minutes until the corn is heated through.

Pour 1 cup of half-and-half into the skillet, bringing it to a gentle simmer over medium heat. Stir continuously and allow the mixture to thicken slightly, about 2-3 minutes. Mix in 4 oz of crumbled feta cheese until melted and creamy.

Squeeze the juice of half a lime into the creamy sauce. Gently return the cooked shrimp to the skillet, heating them through for about 1-2 minutes. Top with the remaining corn, garnish with lime slices and fresh cilantro if desired.