Add in thawed corn and saute for 5 minutes, then add in half and half cream; bring to a boil, reduce heat and simmer for 5 minutes.
Transfer the mixture to a food processor and puree until a coarse texture consistancy.
Melt another 3 tablespoons butter in the skillet, add in the yellow and green onions, garlic, green bell pepper and jalapeno pepper; saute for about 5 minutes; remove from heat and add in the corn puree; cool 20 minutes.
In a small bowl beat eggs, flour, salt and pepper then stir in 1 cup Parmesan cheese, the stir into the corn mixture; mix to combine.
Transfer the mixture to prepared baking dish.
Sprinkle with 1 cup Parmesan cheese.
Bake for 30 minutes uncovered.
Remove from oven, then sprinkle with grated cheddar cheese.