Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (if using), salt, and black pepper. Ensure shrimp are evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from the skillet and set aside in a clean bowl.

In a large Dutch oven or heavy-bottomed pot, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add the diced yellow onion, celery, and red bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.

Add the minced garlic, 1/2 tsp dried thyme, 1/4 tsp smoked paprika, and a pinch of cayenne (if using). Cook for 1 minute more, stirring constantly, until fragrant.

Pour in the dry white wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid is mostly reduced.

Add 3 cups of the corn kernels (reserve the remaining 1 cup for later) and the shrimp stock to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.

Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. If using a standing blender, work in batches, ensuring the lid is vented and covered with a towel to prevent hot liquid from escaping.

For an ultra-smooth bisque, pass the blended soup through a fine-mesh sieve back into the clean pot, pressing on the solids to extract all liquid. Discard any remaining solids.

Return the smooth bisque to the pot over medium-low heat. Stir in the heavy cream and the reserved 1 cup of corn kernels. Gently heat the bisque through for 5-7 minutes, stirring occasionally, ensuring it does not boil. Taste and adjust seasoning with salt and pepper as needed.

Ladle the hot bisque into bowls. Arrange a few of the cooked shrimp in each bowl. Garnish with fresh chives and parsley, if desired. Serve immediately with crusty bread for dipping.