Pat the red snapper fillets dry and season with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Let rest while preheating the skillet.

In a skillet, heat olive oil or butter over medium-high heat. Cook the seasoned fillets for 3-4 minutes each side until golden brown. Remove and keep warm.

In the same skillet, sauté chopped onion, bell pepper, corn, and minced garlic for 4-5 minutes until the onion is translucent.

Stir in Creole seasoning and Worcestershire sauce, then add heavy cream and simmer for 3-4 minutes until thickened.

Add parsley and lemon juice to the sauce, adjusting seasoning as needed.

Ladle the creamy sauce over the red snapper fillets and serve with rice, mashed potatoes, or vegetables.