In a large pot over medium-high heat, cook the bacon until crispy and golden brown, approximately 6 minutes. Transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of fat in the pot.

Reduce heat to medium; add butter to the pot until melted. Stir in diced celery and the white parts of chopped green onions; sauté for about 3 minutes until softened.

Add minced garlic, salt, pepper, and smoked paprika to the pot, cooking for an additional 30 seconds to enhance the flavors.

Sprinkle the flour over the mixture, stirring for about 1 minute. Gradually add milk while whisking, then include corn, creamed corn, and cayenne pepper, stirring to combine.

Bring the mixture to a gentle boil, cooking for 5 minutes while stirring occasionally until thickened.

Add shrimp to the pot and cook for 3 minutes, or until they turn pink and opaque.

Remove from heat and stir in thyme and half-and-half for added creaminess.

Serve in bowls, garnishing with crumbled bacon, green onions, and hot sauce as desired.