In a 12-inch skillet, heat 2 tablespoons of olive oil over medium heat. Season shrimp with chili powder and salt. Cook for about 3-4 minutes until pink and opaque. Remove and set aside.

In the same skillet, reduce heat and add 2 tablespoons of salted butter. Add chopped onions and a pinch of salt, sauté for about 4 minutes until translucent.

Stir in 3 minced garlic cloves and cook for 2 minutes until fragrant.

Add 2 cups of cooked corn kernels and 1 teaspoon of smoked paprika. Stir and heat through for about 3 minutes.

Pour in 1 cup of half-and-half, stirring until it simmers. Add 1 cup of crumbled feta cheese and stir until melted.

Squeeze lime juice into the sauce, return shrimp to the skillet, and heat for 2 minutes. Garnish with remaining corn, lime slices, and cilantro.