Preparation

• Melt butter in a large skillet or saucepan. Over high heat, add onions and sauté until soft, about 2 to 3 minutes.
• Stir in flour and cook for 1 minute, then add half-and-half gradually. Bring to a boil over medium-high heat, whisking often until thickened.
• Stir in the well-drained and thawed corn and chiles and bring back to a boil. Add seasoned salt, cayenne pepper, sugar, and 1/3 cup Parmesan cheese.
• Place in a shallow 1 1/2-quart baking dish. Top with Gruyere cheese pieces and the remaining 1/3 cup Parmesan cheese.
• Bake in a preheated 350-degree oven for 10 to 15 minutes, then place under the broiler for a minute or two to melt the cheese and make the top golden. Garnish with sliced jalapenos.