Toss shrimp with oil, 2 teaspoons lime juice, garlic, chili powder, and cumin. Set aside 5 minute In the meantime, cook rice according to directions on bag.
Heat a large, non-stick skillet over Medium-High heat 3 minutes. Add shrimp; saute 3 minutes, scooping and turning continuously, or until shrimp begins to curl. Add red peppers and corn; saute 1 or 2 minutes until hot.
Remove skillet from heat; stir in cilantro and remaining lime juice, to taste. Serve over rice. Optional: top with crumbled feta or white Mexican cheese.