In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Season 1 pound of raw shrimp with chili powder and a sprinkle of salt. Add the shrimp to the hot skillet, cooking for 3-4 minutes, until they turn pink and opaque. Remove the cooked shrimp from the pan and set aside.

In the same skillet, melt 2 tablespoons of salted butter over medium heat. Add 1 cup of chopped onions and sauté for about 4 minutes until the onions are softened and translucent.

Stir in 2 minced garlic cloves and continue cooking for another 1-2 minutes, ensuring to stir constantly to prevent burning.

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

Pour in 1 cup of half-and-half, stirring gently to combine, and bring to a simmer over medium heat for about 3 minutes. Fold in 4 ounces of crumbled feta cheese until melted and creamy.

Squeeze the juice of 1 lime into the skillet and return the cooked shrimp to the pan. Heat everything together for about 2 minutes, adjusting seasoning as needed.

Top with lime slices and freshly chopped cilantro before serving hot straight from the pan.