1. Preheat the oven to 350°F.
2. In a saucepan over low heat, melt the cream cheese and butter together until smooth.
3. Stir in the milk, salt, and pepper, mixing until well combined.
4. Add the whole kernel corn and creamed corn, stirring to incorporate.
5. If using, mix in diced jalapeños or green chiles for extra flavor.
6. Pour the mixture into a greased casserole dish, spreading it evenly.
7. Sprinkle shredded cheddar cheese evenly over the top.
8. Bake for 20-30 minutes, or until the casserole is bubbling and the cheese is melted.
9. Remove from the oven and let it cool slightly before serving.
10. Garnish with chopped chives or green onions if desired.
11. Serve warm as a side dish for holidays or weeknight dinners.
12. Store any leftovers in the refrigerator for up to 3-4 days.