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Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
Add shrimp and sprinkle it with chili powder and salt. Do not overcrowd (you might have to cook in 2 batches). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total.
Remove shrimp from the skillet.
To the same, now empty, skillet, add 2 tablespoons of butter and ½ cup of chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat. Do not burn. Reduce heat if needed.
Add 1 cup of cooked or grilled corn (sliced off the cob) and 1 teaspoon of smoked paprika, and stir.
Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese, and cook stirring until the cheese melts.
Squeeze the juice of half the lime into the sauce. Add back cooked shrimp and reheat gently.
Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro.
Sprinkle with extra chili powder or paprika if desired.