Place shrimp in a bowl and add the oil and season with all the seasonings. Toss to coat all.
Heat a large deep skillet on medium high and add the shrimp. Cook for 2 minutes per side, turning once. Transfer to a plate and keep warm
Rice:
To the same pan, melt the butter and then add the onion and jalapeño. Cook for 4 minutes. Add the garlic and cook for 30 seconds.
Add the corn and cook for another 30 seconds. Season with salt and pepper to taste. Add the rice and cook for 1 minute.
Finally add the broth and cream and mix to combine. Heat on LOW to simmer, COVER THE PAN and cook for about 10-12 minutes or until rice is cooked and absorbed most of the liquid. Stir occasionally. Add more liquid if your rice is still uncooked and continue to cook if needed.
Plate with your shrimp and top with chives or parsley.
Notes
This recipe uses Basmati white rice. If your rice is different, it may take longer to cook. Check your package instructions and you make have to increase the time, broth and heavy cream.