Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.