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Season the shrimp with salt, pepper, garlic powder, onion powder, and cayenne. Set aside for a few minutes to marinate. In another bowl, add the buttermilk, hot sauce, and beaten egg.
In a third bowl, add together the flour and cornstarch and mix well.
Toss the shrimp quickly in the buttermilk, hot sauce and egg mixture. Then, coat well in the flour cornstarch mixture. Shake off the excess and set the shrimp on a rack for about 10 minutes so the coating can adhere.
Meanwhile, preheat the oil to 350 degrees.
Fry each shrimp until golden brown. Drain each shrimp on paper towels to absorb any excess oil.
To make the gravy, sauté the bacon in olive oil until crisp, and onions. Once the bacon has cooked through, add the corn and sauté for about 3 minutes or so. Then add the corn and bacon mixture to a blender along with the chicken stock and heavy cream. Blend until smooth. Heat the mixture over medium high heat until thickened and season with salt and pepper to taste.