Pat the red snapper dry and season with paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Heat a skillet over medium-high heat and add olive oil or butter. Cook the seasoned fish for 3-4 minutes on each side until golden brown.

In the same skillet, add oil or butter if needed, then sauté onion, bell pepper, corn, and garlic for 4-5 minutes.

Reduce heat to medium-low, stir in Creole seasoning, Worcestershire sauce, and heavy cream, and simmer for 3-4 minutes.

Stir in chopped parsley and lemon juice. Serve the creamy sauce over warm red snapper.