Heat a large skillet over medium heat and add olive oil. Season shrimp with chili powder and salt, cook for 3-4 minutes until pink and opaque. Remove shrimp and set aside.

In the same skillet, melt butter and sauté chopped onion for about 4 minutes until translucent.

Stir in minced garlic and cook for 2 minutes until fragrant.

Add corn kernels and smoked paprika, stir, and cook for another 2-3 minutes.

Pour in half-and-half, simmer for about 3 minutes, then fold in feta cheese until melted.

Squeeze lime juice into the sauce, return shrimp to the skillet, and heat for 1-2 minutes. Garnish with corn, lime slices, and cilantro.