Heat a 12-inch skillet over medium heat and add 2 tablespoons of olive oil. Let it warm for about 1 minute.

Add 1.5 pounds of peeled and deveined shrimp seasoned with 1 teaspoon of chili powder and ¼ teaspoon of salt. Sauté for about 3-4 minutes until shrimp are pink and opaque. Remove shrimp from skillet and set aside.

In the same skillet, reduce heat slightly and add 2 tablespoons of salted butter. Allow it to melt before adding ½ cup of chopped onions and a pinch of salt. Cook onions for approximately 4 minutes until soft and translucent.

Stir in 5 cloves of minced garlic into the skillet and cook for an additional 2 minutes.

Introduce 1.5 cups of cooked corn kernels and 1 teaspoon of smoked paprika to the skillet. Stir together and warm for about 2-3 minutes.

Pour in 1 cup of half-and-half into the skillet, stirring to combine. Bring it to a gentle simmer and add 4 ounces of crumbled feta cheese. Stir continuously until feta melts.

Squeeze juice from half of a lime into the mixture. Return cooked shrimp to the skillet and allow everything to warm together for another 2-3 minutes.

Top with remaining corn, lime slices, and fresh cilantro before serving.