Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until softened.

Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.

Add the diced tomatoes, chicken broth, smoked paprika, cumin, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.

Add the shrimp and corn to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Remove from heat and stir in lime juice. Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro.