In a large skillet, heat olive oil over medium heat. Season shrimp with chili powder and salt. Cook shrimp for 3-4 minutes until pink and opaque. Remove from skillet.

In the same skillet, melt butter and sauté chopped onion for 3 minutes until translucent. Add minced garlic and cook for an additional 2 minutes.

Stir in cooked corn kernels and smoked paprika. Heat through for about 3 minutes.

Pour in half-and-half and simmer for 2-3 minutes. Add crumbled feta cheese and stir continuously until melted.

Squeeze lime juice into the sauce, return shrimp to the skillet, and toss to coat. Top with remaining corn, lime slices, and cilantro.