Cajun Tasso Corn Maque Choux with Grilled Shrimp

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8 ears corn

1/4 cup olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

2 pounds Tasso ham

Canola oil, for cooking

8 cloves garlic, minced

4 stalks celery, diced

2 jalepenos, diced

2 medium yellow onions, diced

1 large red bell pepper, diced

2 cups white wine

3 dried bay leaves

1 tablespoon fresh thyme

2 teaspoons red pepper flakes

1 tablespoon paprika, plus 2 teaspoons

3 teaspoons cayenne pepper

3 teaspoons chili powder

2 cups heavy cream

8 tablespoons (1 stick) unsalted butter

50 large shrimp (21-25 count), peeled and deveined with no heads or tails

Green onions, chopped on the bias, for garnish