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Using a small paring knife, carefully slice off the corn kernels into a large bowl. Using the back of the knife, scrape off any juices from the cob.
Heat a saucepan to medium heat. Add in the butter and flour, whisking to cook out the raw flavor of the flour. After about 2 minutes, add in the garlic and poblano chiles and stir, mixing for about 2 minutes.
Add in the corn kernels, salt, pepper, paprika, and sugar. Cook and stir for another 3–4 minutes until the corn is completely coated.
Add in the heavy cream and cook for another 10–15 minutes until it has thickened and the corn is cooked through. Stir frequently, as the cream might start to bubble. Remove the pan from the heat and stir in ½ cup of the cotija cheese and lime juice. Taste to season and adjust.
Garnish with the remaining cotija cheese, chopped cilantro, and paprika. Serve while warm.