Heat oil in large skillet. Add onions. Sauté 5-7 minutes. Add garlic, paprika, and red pepper. Cook 2 minutes longer. Stir in corn, broth, and milk. Bring to a boil. Reduce heat, and simmer 15 minutes. Puree half the soup. (I used an immersion blender, but if you don’t have one of those you can transfer half the soup to a blender, puree it, then pour it back in the pan.) Stir in salt, pepper, and shrimp. Let stand 5 minutes or until shrimp is hot. Top with bacon bits and green onions.