Cube the cream cheese and butter, add to a medium size sauce pan over medium high heat.
Add the milk and stir continuously until the mixture is smooth.
Reduce heat to medium and add the sugar, spices, and corn.
Continue stirring until the corn is heated through, about five minutes.
I like some heat with this so I use a heaping 1/4 teaspoon of cayenne. Also, be sure to stir this continuously, you do not want the milk mixture to scald or burn on the bottom. If it starts to boil, adjust your temperature down quickly.