In a shallow bowl, combine flour, 1 tablespoon garlic powder, 1 teaspoon paprika, and salt and whisk together.
In another shallow bowl combine buttermilk and egg and whisk together.
Lightly season shrimp with salt and pepper and dredge in flour mixture, shaking off any excess flour mixture.
Dip flour coated shrimp into the buttermilk-egg mixture, and then back into the flour mixture, shaking off any excess flour. Transfer coated shrimp onto a baking sheet lined with a wire rack. Refrigerate for 30 minutes.
While shrimp chills, make creamy grits. Bring 4 cups water to a boil. Generously salt water and stir in grits. Lower heat to medium and simmer mixture for about 30 minutes, stirring frequently, until mixture is thick and creamy. Stir in the cheese, corn and butter until fully incorporated. Adjust taste with salt and pepper, cover and set aside.
Fill a tall sided pot with 2 to 3 inches oil and preheat to 350˚F.
In a small mixing bowl combine cayenne pepper, remaining paprika, remaining garlic powder, and brown sugar and whisk together. Pour melted butter into spice mixture and whisk together until fully combined.
Remove shrimp from refrigerator and carefully drop shrimp into the hot oil, a few at a time. Fry shrimp for 2 to 3 minutes or until golden brown and shrimp has just cooked through. Remove from oil and drain on paper towels. Repeat until all shrimp have been fried.
Carefully, but generously brush each shrimp with the buttered spice mixture until completely coated.
To assemble: Divide grits into bowls and top each serving with 3 to 4 shrimp. Top each bowl with sliced green onions or chives and serve.