In a medium saucepan, bring 3 cups of chicken broth and 1 cup of whole milk to a gentle boil. Gradually whisk in 1 cup of stone-ground grits, reduce heat to low, and stir occasionally. Cook for 20-25 minutes, then incorporate 2 tablespoons of unsalted butter and 1 cup of sharp cheddar cheese. Season with salt and pepper.

While the grits are cooking, mix together in a bowl 2 cups of corn kernels, 1 cup of halved cherry tomatoes, 1 diced red onion, and 1 chopped jalapeño. Add ¼ cup of chopped cilantro, lime juice, and 2 tablespoons of olive oil. Season with salt and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season shrimp with Cajun seasoning, smoked paprika, salt, and pepper. Add minced garlic and cook shrimp in a single layer for 2-3 minutes on each side until pink. Squeeze lemon juice over shrimp.

Spoon a generous amount of creamy grits into serving bowls, top with sautéed shrimp, and add a hearty scoop of chaos corn salsa on top.