In a 12-inch skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Season 1.5 pounds of peeled and deveined shrimp with 1 teaspoon of chili powder and ¼ teaspoon of salt. Cook the shrimp for 3-4 minutes, flipping halfway through, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add 2 tablespoons of salted butter over medium heat. Once melted, incorporate ½ cup of chopped onion along with a pinch of salt. Sauté for about 3 minutes, stirring occasionally, until the onions are soft and translucent.

Stir in 5 minced garlic cloves into the skillet with the sautéed onions. Cook for an additional 2 minutes.

Add 1.5 cups of cooked corn kernels and 1 teaspoon of smoked paprika to the skillet. Cook for about 2-3 minutes until the corn is heated through.

Pour in 1 cup of half-and-half, bringing the mixture to a gentle simmer. Stir consistently as the sauce thickens, then mix in 4 ounces of crumbled feta cheese until it melts.

Squeeze the juice of 2 small limes directly into the skillet. Add the cooked shrimp back to the skillet, gently stirring to reheat them for an additional minute. Garnish with the remaining corn, lime slices, and fresh cilantro.