Make the garlicky breadcrumbs. Melt 1 tablespoon butter over medium-high heat in a sauté pan. Add garlic and sauté for 1 minute, stirring occasionally. Add Panko, salt and pepper. Continue sautéing, stirring occasionally, until the Panko reaches a toasted golden brown color. Transfer the breadcrumbs to a bowl and set aside. Wipe off the pan.

Sauté the shallot and garlic. Return the pan to medium-high heat and add the butter. Add the shallot and garlic and sauté for 2-3 minutes, stirring occasionally, until the garlic is lightly golden.

Whisk in the cornstarch. While those are cooking, whisk together the half and half and cornstarch until combined.

Simmer. Add the half and half mixture, corn, honey, salt, black pepper, smoked paprika to the pan and stir until evenly combined. Continue cooking until the sauce reaches a low simmer and thickens. Turn off the heat and stir in the Parmesan until combined.

Serve. Sprinkle the garlicky breadcrumbs on top of the corn, and garnish with chopped chives or parsley if desired. Serve warm and enjoy!