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Melt 2 tablespoons of the butter in large skillet on medium heat. Add shrimp and corn; cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp and corn from skillet. Set aside.
Melt remaining 2 tablespoons butter in same skillet on medium heat. Sprinkle with flour. Whisk until well blended. Stir in broth, whisking until well blended and smooth. Add cream, tequila, lime juice, garlic powder, cumin, and cayenne pepper; mix until well blended. Bring to boil, stirring often. Reduce heat to low; simmer 5 minutes or until sauce has thickened, stirring often.
Return shrimp and corn to skillet. Add cheese and cilantro; cook and stirring 1 minute or until heated through. Serve over cooked rice, if desired.