Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow bowl, combine the flour, garlic powder, paprika, salt, and pepper.

In another bowl, beat the eggs.

In a third bowl, mix together the smoked Gouda cheese, shredded coconut, and panko breadcrumbs.

Dip each shrimp into the flour mixture, then into the beaten eggs, and finally coat with the Gouda-coconut-panko mixture. Place the coated shrimp on the prepared baking sheet.

Bake the shrimp in the preheated oven for 12-15 minutes, or until golden and cooked through.

While the shrimp are baking, heat the olive oil in a skillet over medium-high heat. Add the corn kernels and sauté for about 5-7 minutes until charred, stirring occasionally.

Remove the skillet from heat and stir in the lime juice and chopped chives. Season with salt and pepper to taste.

Serve the smoked Gouda-style coconut shrimp alongside the charred corn and chives. Garnish with lime wedges.