Using a knife, scrape the kernels off the corn cobs into a bowl, then scrape the cobs with the back of the knife to release the corn milk.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add shallots and cook until translucent, approximately 3 minutes.

Add the corn kernels and corn milk to the skillet. Season with salt and pepper. Cook for 5-7 minutes until corn is tender.

Stir in the heavy cream and simmer for 5 minutes until the mixture thickens to a creamy consistency.

While corn is simmering, pat shrimp dry with paper towels and season with smoked paprika, salt, and pepper.

In a separate skillet, heat olive oil and the remaining 2 tablespoons of butter over medium-high heat. Add garlic and cook for 30 seconds.

Add shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque.

Divide the creamed corn into four shallow bowls. Top each with equal portions of the seared shrimp.

Garnish each serving with crumbled feta cheese and fresh chives before serving.