Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, about 7-8 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Drain the thawed frozen corn thoroughly in a colander. Add half of the corn to the skillet with the cooked bacon. Cook and stir until kernels just start to turn golden brown, about 3-5 minutes.

Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, about 3-4 minutes.

Tilt the pan to drain off some fat, using a paper towel if needed. Season with salt, black pepper, and cayenne pepper.

Pour in heavy cream, stirring as you bring it to a boil. Stir in the remaining corn until heated through.

Mix in about two-thirds of the mozzarella and Monterey Jack cheese, then stir to combine.

Top with the remaining cheese and a sprinkle of cayenne pepper. Broil in the oven until heated through and the top is browned, about 5-10 minutes.