Heat a large skillet over medium heat and add olive oil. Season shrimp with chili powder and salt, then cook for 3-4 minutes until pink. Transfer shrimp to a plate, keeping warm.

In the same skillet, reduce heat to medium-low and add butter. Once melted, add chopped onions and a pinch of salt. Cook for 3 minutes until translucent, then add minced garlic and sauté for 2 minutes.

Stir in cooked corn and smoked paprika, and cook for 2-3 minutes until heated and caramelized.

Pour in half-and-half, bring to a gentle simmer, then add crumbled feta cheese, stirring until melted.

Add lime juice and fold in cooked shrimp, heating for 2 minutes. Top with additional corn, lime, and cilantro to serve.