Cook bacon until crispy in a large skillet over medium heat. Remove the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of grease from skillet. Once the bacon has cooled, crumble it into small pieces.
Add the onion, garlic, and jalapeno to bacon grease in the skillet. Cook until the onion begins to soften, about 5 to 8 minutes. Be sure to scrape the brown bits from the bottom of the skillet.
Add corn to your skillet and cook for 7 to 8 minutes until corn is tender. (If using canned corn, cook for 3 to 5 minutes.)
Reduce the heat to low and add the cream cheese, heavy cream, sugar, salt, and pepper to the skillet. Stir often until cream cheese has melted and the creamed corn has thickened.
Stir in half of the crumbled bacon, saving the rest for garnish. Check the seasoning and add more salt and pepper to your taste.
Transfer the creamed corn to a serving bowl and top with the remaining crumbled bacon.
If corn is not in season, you can use 3 cups of frozen corn that has been thawed or 2 cans of corn kernels that have been drained, but fresh corn is a million times better!