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For the crumb topping: Heat a large skillet over medium heat. Add butter to melt, then add the crushed crackers. Cook and stir about 3 minutes, or until light brown. Remove crumbs to a plate to cool.
For the Swiss cheese sauce: In the same skillet, prepare the Swiss cheese sauce. Turn the heat down to low, then melt the 2 tablespoons butter. Whisk in the flour until smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the half and half. Turn heat back up to medium and whisk fairly constantly until mixture is thickened and bubbly hot.
Add shredded cheese, onion powder, optional Frank’s hot sauce, salt, and pepper. Stir until cheese is melted throughout.
To finish the corn dish: Add all the corn to the Swiss cheese sauce, stirring to combine. Cook for 5-10 minutes, stirring occasionally, until thoroughly warmed.
Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining crumb topping on top of the corn, followed by the sliced scallions. Serve hot.