Preheat oven to 375°F (190°C).

Dice bacon and cook in a 6qt saucepan over medium heat until brown (about 8 minutes), stirring occasionally.

Add cubed butter and chopped garlic to the bacon and cook until fragrant (about 1 minute).

Add flour to the saucepan and cook, stirring constantly, for 1 minute to form a roux.

Whisk in milk gradually and bring to a boil, stirring constantly until the mixture thickens (about 2 minutes).

Reduce heat and add cubed cream cheese, cubed Velveeta cheese, shredded cheddar cheese, and paprika.

Cook, stirring until the cheeses are melted and the mixture is smooth.

Remove the saucepan from the heat.

Add the fresh or frozen corn, salt, and pepper to the cheese mixture. Stir to combine.

Transfer the corn and cheese mixture to a 9x13 inch baking pan.

Bake in the preheated oven until bubbly and golden brown (about 40 minutes).

Remove the casserole from the oven and let it cool for a few minutes before serving.