Using a box grater, grate two ears of the corn over a bowl or deep dish, saving as much of the corn's juice as possible.  Cut the kernels from the third ear of corn and set aside in a separate container.

Add the milk, broth, and water to a medium saucepan and bring to a boil. Add your grits, pouring in a steady stream and whisking constantly, and reduce heat and allow to simmer for 20-25 minutes, whisking occasionally, until grits are soft and creamy. 

When grits have been simmering for about 10 minutes, start your corn and shrimp.  Melt 1 tbsp of butter in a skillet, then add garlic, oregano, paprika, and cayenne pepper, cooking until the garlic has browned.  Add the whole corn kernels to the skillet and stir to combine with the spices and butter, then cook for 4-5 minutes, stirring at least once to prevent things from burning to your pan.   Add your shrimp and the red pepper flakes to the skillet and cook for another 4-5 minutes, depending on the size of the shrimp, or until they have cooked through, flipping halfway.

Add the butter, grated corn, and corn juice to the grits and whisk to combine until butter has melted.  Stir in the gouda until it has melted completely.  Add salt and pepper to taste

Ladle grits into bowls, and top with shrimp and corn.