Pat the red snapper fillets dry with paper towels and season with a mixture of paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

In a large skillet, heat olive oil or butter over medium-high heat and place the seasoned fillets cooking for 3-4 minutes on each side.

In the same skillet, add diced onion, chopped bell pepper, corn, and minced garlic, cooking until softened and fragrant.

Add Creole seasoning and Worcestershire sauce, then slowly stir in heavy cream, allowing to simmer until slightly thickened.

Incorporate chopped parsley and lemon juice for freshness, adjusting seasoning to taste.

Return cooked fillets to the skillet, spooning the sauce over them, and serve immediately.