8 ears corn
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 pounds Tasso ham
Canola oil, for cooking
8 cloves garlic, minced
4 stalks celery, diced
2 jalepenos, diced
2 medium yellow onions, diced
1 large red bell pepper, diced
2 cups white wine
3 dried bay leaves
1 tablespoon fresh thyme
2 teaspoons red pepper flakes
1 tablespoon paprika, plus 2 teaspoons
3 teaspoons cayenne pepper
3 teaspoons chili powder
2 cups heavy cream
8 tablespoons (1 stick) unsalted butter
50 large shrimp (21-25 count), peeled and deveined with no heads or tails
Green onions, chopped on the bias, for garnish
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