In a medium sized sauce pan, add the corn to the pan. Add the whipping cream to the corn and stir. Bring the mixture to a low boil (don't cook too high or the milk can burn). Once the corn is warmed through, drain the corn from the cream and set aside (a strainer works great or just use a slotted spoon to scoop out the corn). To the cream that is left in the pan, add the flour and butter to the pan. Let the mixture simmer for a few minutes until it begins to thicken. Add the salt and sugar and the corn back to the pan. Bring the mixture to a low boil again and then stir in the cheese. Serve warm once the corn is thickened and seasoned to your liking.