Pat the shrimp dry and season lightly with salt, pepper, and a pinch of smoked paprika. If you prefer smaller bites, chop the shrimp into pieces.

Melt butter in a large pot over medium heat. Add the onion, celery, red bell pepper, and jalapeño if using. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Stir in garlic powder and the remaining smoked paprika. Cook for 30 seconds to bloom the spices.

Add the diced potatoes, corn kernels, bay leaf, thyme, and broth. Bring to a gentle simmer, then cover and cook until the potatoes are tender, about 12 to 15 minutes. Discard the bay leaf.

Reduce the heat to low and stir in the half-and-half and heavy cream, if using. Warm gently — do not boil.

Add the shrimp and simmer just until they turn pink and curl, about 3 to 4 minutes. Avoid overcooking the shrimp.

Taste and adjust seasoning with salt and pepper. Finish with a squeeze of lemon if desired.

Ladle the chowder into bowls and sprinkle with chopped parsley. Serve with extra lemon wedges on the side.