Pat shrimp dry and season with a pinch of salt and pepper.

Heat 2 tsp. olive oil in a large pot over medium-high heat. Add shrimp to hot pan and cook until pink and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove Shrimp from pot and return pot to medium heat, no need to wipe out.

While shrimp cooks, prepare ingredients

Zest and halve lime. Cut one half into wedges and juice the other half.

Stem poblano peppers, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Add 2tsp olive oil, corn, poblano, chipotle seasoning, and 2 tsp lime zest (if more remains its yours to keep) to pot. Cook, stirring occasionally, until vegetables are slightly tender and translucent - 4-6 minutes.

Add rice to vegetables. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 2 cups water, mirepoix base, and garlic salt to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

_Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done.

While rice cooks, continue recipe

Coarsely chop cooked shrimp

Stir shrimp, butter, 2tsp lime juice (if more remains save for another use), and 1/2 of the cheese into rice. Stir until cheese and butter are melted and combined. Remove pot from heat.

Move risotto to desired bowl.

Top with remaining cheese and garnish with a lime wedge as pictured.