In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the shrimp with chili powder and salt. Add shrimp to the skillet and sauté for 3-4 minutes, or until pink and opaque. Remove and set aside.

Add 2 tablespoons of butter to the skillet. Once melted, add the chopped onion and cook for about 4 minutes, stirring occasionally until translucent.

Stir in 3 cloves of minced garlic and cook for 2 minutes, avoiding burning.

Add 2 cups of corn kernels and 1 teaspoon of smoked paprika. Stir and cook for 3-4 minutes.

Pour in 1 cup of half-and-half, stirring as it simmers for 2-3 minutes until slightly thickened. Add 1 cup of crumbled feta and mix until melted.

Squeeze the juice of 1 lime over the dish. Return the shrimp to skillet and stir gently for 2 minutes to warm through. Garnish with remaining corn, lime slices, and cilantro.