Move an oven rack 4 inches from the heating element of your oven, then preheat your broiler.
In a large 3 quart saucepan (with lid) add the frozen corn, cream, salt and sugar. Bring to a boil, reduce and simmer for 5 minutes, stirring occasionally. Then cover the pot and turn off the heat.
Meanwhile, make a roux. In a small sauté pan, add butter and garlic. Heat over medium-low, once the butter has melted, cook the garlic 1 minute. Stirring often.
Sprinkle in the flour, stirring until smooth. Cook for 1 minute.
Add the roux, 1/4 cup parmesan and lots of ground black pepper to the corn. Stir to combine. It should thicken.
Transfer the creamy corn to a small oven-safe casserole dish. Sprinkle with the remaining parmesan before slipping it under the broiler for 2 minutes or until golden brown in spots. Watch carefully to avoid burning.