Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, sprinkle in 1 teaspoon of chili powder and ¼ teaspoon of salt, then gently add 1.5 pounds of large raw shrimp. Sauté for 3-4 minutes until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

In the same skillet, reduce the heat slightly and add 2 tablespoons of salted butter. When the butter is melted and bubbling, add ½ cup of chopped onion. Sauté the onion for about 4 minutes until it softens and turns translucent, stirring occasionally to prevent sticking.

Next, stir in 5 minced garlic cloves into the skillet with the onions. Cook for an additional 2 minutes, allowing the garlic to become fragrant.

Add 1.5 cups of cooked corn kernels and 1 teaspoon of smoked paprika to the skillet. Stir everything together, making sure to coat the corn evenly with the fragrant mixture. Allow it to heat through for about 2-3 minutes.

Pour in 1 cup of half-and-half and bring the mixture to a gentle simmer over medium-low heat. Stir in 4 ounces of crumbled feta cheese until it's melted and fully incorporated.

Return the sautéed shrimp to the skillet and squeeze the juice of 2 small limes over the mixture. Gently reheat everything for about 1-2 minutes.