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1. In a large skillet, heat the olive oil over medium heat. Once hot, add the shrimp.
2. Sprinkle the shrimp with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to coat the shrimp evenly with the spices.
3. Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
4. Once cooked, remove the skillet from heat and let the shrimp cool slightly. Then, chop the shrimp into bite-sized pieces.
5. In a medium bowl, combine the sour cream, softened cream cheese, and half of the shredded Monterey Jack cheese. Mix until smooth and creamy.
6. Add the lime juice, cumin, chili powder, and a pinch of salt to the mixture. Stir well to combine all the flavors.
7. Fold in the chopped shrimp, corn, cilantro, and diced red onion into the creamy mixture. Make sure everything is well incorporated.
8. Preheat your oven to 350°F (175°C).
9. Take a tortilla and spoon about 1/4 cup of the shrimp filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13 inch baking dish.
10. Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.
11. Once all the enchiladas are in the dish, pour the green enchilada sauce evenly over the top, ensuring that all the tortillas are covered.
12. Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas, making sure to cover them generously.
13. Cover the baking dish with aluminum foil to prevent the cheese from burning.
14. Bake in the preheated oven for 20 minutes.
15. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
16. Once done, remove the enchiladas from the oven and let them cool for about 5 minutes before serving.
17. Garnish the enchiladas with additional chopped cilantro and a squeeze of fresh lime juice for an extra burst of flavor.
18. Serve with a side of Mexican rice or refried beans for a complete meal.
19. For a refreshing touch, consider adding a simple avocado salad or a side of guacamole.
20. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
21. To reheat, place the enchiladas in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
22. You can also microwave individual portions for a quick reheating option.

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