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

In the same skillet, reduce heat to medium, melt butter, add onion and cook for 3 minutes until softened. Add minced garlic and cook for another 2 minutes.

Stir in cooked corn and smoked paprika, mixing thoroughly for 2-3 minutes to meld flavors.

Pour in half-and-half and bring to a gentle simmer. Stir in crumbled feta until it melts into a creamy sauce, about 3-4 minutes.

Squeeze lime juice into the mixture, return the shrimp to the skillet, and gently mix. Top with remaining corn, lime slices, and cilantro for garnish.