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In a large nonstick or cast iron skillet, melt the butter over medium-high heat. Add the diced shallot and sauté until soft, translucent, and fragrant, about 2 minutes. Stir frequently.
Add the garlic to the skillet and cook for another 30 seconds.
Add the corn, heavy cream, sugar, salt, pepper, and cayenne. Stir to combine and cook for 2 minutes.
In a small bowl, whisk together the milk and flour until smooth. Slowly pour the mixture into the corn and stir to combine. Cook, stirring constantly, for about 5 minutes or until thick and heated through. If still not thick, cook a bit longer until you achieve the thickness you like.
Remove from heat and stir in the parmesan until it’s melted. Season to taste.
Garnish with chopped parsley and cracked black pepper. Serve while hot.