Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with butter or cooking spray.

In a large skillet over medium heat, add diced bacon and cook until crispy, about 6-8 minutes. Remove bacon and drain on paper towels. In the same skillet, add chopped shallots and sauté until soft and translucent, roughly 3-4 minutes.

In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, and kosher salt until well combined.

In a separate bowl, whisk together sour cream, eggs, whole milk, and melted unsalted butter until smooth. Stir in the creamed corn.

Gently fold the wet ingredients into the dry mixture, then add fresh corn kernels, sautéed shallots, chopped jalapeños, fresh chives, half of the crispy bacon, and 1½ cups of shredded white cheddar cheese.

Spread the combined mixture evenly into the prepared baking dish and bake for 30 minutes.

Remove the casserole from the oven, sprinkle crushed Cheez-Its, remaining bacon, and additional cheese on top, then bake for an additional 15 minutes.

Allow the casserole to rest for about 20 minutes before serving.