Korean-Style Cheesy Corn and Bacon Gratin

Prepare the skillet by placing a substantial amount of bacon inside it, utilizing a 10-inch cast iron cooking vessel over medium-high heat. Stir the ingredients periodically to achieve the desired level of crispiness and fat release, taking approximately 7 to 8 minutes.

Position an oven rack close to the heat source and preheat the oven's broiler setting, allowing it to reach a suitable temperature.

Drain excess moisture from frozen corn kernels in a colander, then transfer half of the corn to the skillet with the bacon. Cook and stir until the kernels begin to transform into a golden brown hue, lasting around 3 to 5 minutes. Introduce garlic, green onions, and jalapenos into the mixture; continue cooking until the vegetables soften and develop a sweeter flavor, approximately 3 to 4 minutes.

Tilt the pan slightly to allow excess fat to drain off, utilizing a paper towel to absorb the remaining moisture.

Season with salt, pepper, and cayenne pepper to enhance the flavor of the dish. Introduce cream into the mixture; stir and bring it to a boil, then incorporate the remaining corn kernels until heated through.

Turn off the heat source and combine the cooked corn with approximately two-thirds of the mozzarella and Monterey Jack cheese. Add a sprinkle of cayenne pepper on top.

Place the skillet under the broiler and cook until heated through, resulting in a browned crust on top. Serve immediately.