1) In a medium sauce pan over medium heat, add butter and cream cheese, stirring frequently until mostly melted (cheese will break up into small pieces and seem to foam a little.

2) Add cornstarch and stir briskly to form a roux. Cheese should break up a bit more and mixture will foam over (this is normal!)

3) Add milk and tea leaves. Lower heat to medium-low and stir frequently until thickened. Turn down to low and continue to stir to give tea a chance to flavor the cream, approximately 5 minutes.

4) Add corn, sugar, salt, pepper, and crushed red pepper if including.

5) Increase heat to medium low and stir frequently to prevent burning. Cook for approximately 5 more minutes to heat corn through. If the cream looks like it is in danger of scorching, turn back down to low until corn is heated.

6) Serve and enjoy!