In a large skillet, heat olive oil over medium-high heat. Add chili powder and salt to raw shrimp, sauté until pink and opaque, about 3-4 minutes. Remove and set aside.

In the same skillet, melt salted butter over medium heat, add chopped onion, and sauté for 3 minutes until softened.

Add minced garlic to the skillet with the onions and cook for an additional 2 minutes until fragrant.

Stir in cooked corn kernels and smoked paprika, cooking for 2-3 minutes to heat through.

Pour in half-and-half and stir, simmer for 3-4 minutes until sauce thickens.

Add crumbled feta cheese, stir until melted and well-combined, cooking for an additional minute.

Squeeze lime juice into the sauce, return shrimp to skillet, and stir to coat for 1-2 minutes.

Serve garnished with additional corn, lime slices, and fresh cilantro.