Step 1

In a medium bowl, toss the shrimp with 1 tablespoon of the oil, ¼ teaspoon of the paprika, half of the garlic, the lime zest and ½ teaspoon each salt and pepper; set aside at room temperature. In a 12-inch skillet over medium, heat the remaining 1 tablespoon oil and the butter until the butter is foamy. Add the corn and cook, stirring once or twice, until lightly browned, 2 to 3 minutes.

Step 2

Add the remaining garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and cook, stirring, until the edges of the grains are translucent, 1 to 2 minutes. Stir in 2¼ cups water, ¾ teaspoon salt and the remaining ¼ teaspoon paprika. Bring to a boil over medium-high, then reduce to low. Cover and cook until the liquid is absorbed, 18 to 20 minutes.

Step 3

Uncover and, working quickly, scatter the shrimp in an even layer over the rice. Re-cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 10 minutes. Sprinkle with the cilantro and chili (if using) and drizzle with additional oil. Serve with lime wedges.