In a small bowl, whisk together flour and whole milk until smooth and well combined, ensuring there are no lumps. Set this mixture aside; it will act as the thickening agent for your delicious creamed corn.

In a large skillet, melt unsalted butter over medium heat. Add the diced shallots and sauté for about 1 minute, stirring frequently, until they become translucent and fragrant.

Next, stir in the frozen sweet corn, heavy cream, and dried thyme to the skillet. Cook this mixture for 4-5 minutes, stirring occasionally, until everything is warmed through and the sweet corn is beginning to soften.

Gradually stir in the prepared flour mixture, ensuring it's well combined. Cook for an additional 3-4 minutes, stirring constantly, until the sauce thickens slightly.

For a creamier consistency, blend 1-2 cups of the corn mixture in a blender or food processor. Once smooth, return it to the skillet, mixing it with the remaining chunky portion.

Finally, add cayenne pepper, kosher salt, and black pepper to taste, stirring well to ensure even distribution of flavors. Serve warm.