In a medium heavy-bottom pot, combine the sweet corn, heavy cream, and milk. Bring to a boil, then reduce heat and let it simmer for about 5 minutes.

In a separate pan, melt the butter over medium heat and add the minced garlic. Cook for about a minute until fragrant. Sprinkle in the flour and stir continuously until a smooth, thick paste forms.

Add the prepared roux to the simmering corn mixture. Stir well and cook for another 3–5 minutes until the mixture becomes thick and creamy.

Stir in the sugar, Italian seasoning, black pepper, and salt. Mix until everything is well combined.

Pour the mixture into a casserole dish. Evenly sprinkle grated parmesan cheese and crushed red chili flakes over the top.

Place the dish under the broiler for 3–5 minutes, or until the cheese is melted and develops light golden brown spots.

Remove from the oven, sprinkle with freshly chopped parsley, and serve immediately.