In a small bowl, whisk together the flour and whole milk until smooth and well combined, then set aside.

Melt 2 tablespoons of unsalted butter in a large skillet over medium heat, then add the finely diced shallot and sauté for 1 minute until softened.

Pour in the frozen sweet corn and 1 cup of heavy cream into the skillet, add the dried thyme, and cook for 4 to 5 minutes.

Slowly add the prepared milk mixture, stirring continuously and cooking for an additional 3 to 4 minutes until thickened.

For a creamier finish, blend 1 to 2 cups of the corn mixture and return it to the skillet.

Season with cayenne pepper, kosher salt, and black pepper to taste, then serve warm.