1. In a medium to large sauce pan bring the chicken broth cube to a boil, add the corn and reduce the heat to low.
2. Cover and let the corn simmer for 7 minutes, stirring occasionally.
3. When the corn have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
4. Stir mixture well, cover and remove from heat.
5. Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.
6. Heat olive oil in a large pan over medium high heat. Add the shrimps and cook it for 5 minutes on each side or until shrimp is pink and tender.
7. To assemble the shrimp and the corn add a heaping serving of corn to two shallow bowls.
8. Top with shrimp, chopped green onions, and additional pepper.