Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish.

In a large saucepan or skillet over medium heat, combine the cubed cream cheese and butter. Cook, stirring constantly, until both are melted and well blended.

Gradually whisk in the milk until the mixture transforms into a smooth, creamy sauce.

Stir in the thawed corn, salt, and black pepper. Continue to cook for 2-3 minutes until the corn is coated and warmed through.

Pour the mixture into the prepared baking dish. If desired, sprinkle the top evenly with shredded cheddar cheese.

Bake uncovered for 20-30 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.

Remove from the oven and garnish with fresh chopped parsley before serving.