Place the corn in a medium saucepan, cover with water and boil. Let boil for about 2 minutes or until the corn is easily pierced with a fork. When done, pour into a colander and then scrape off the kernels with a knife over a bowl. In this bowl, place in the chili powder. Mix to combine and set aside.

Add the chorizo to a large skillet over medium-high heat. Let cook for about 5 minutes or until browned.

Flip over and add in the garlic and sautee for another minute, stirring frequently, careful not to burn the garlic.

Add the shrimp to the pan and season with salt and pepper. Cook for 1 minute and cook on the other side for another minute.

Add in the vegetable broth, saffron, seasoned corn and zucchini noodles. Stir to combine and cook for about 3 minutes or until zucchini softens and heats through.

Plate onto dishes and top with parsley!