1. Preheat your oven to 350 F (175 C). Lightly grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray.

2. In a large mixing bowl, combine the drained whole kernel corn and the can of cream-style corn. Stir them together well to ensure an even distribution.

3. In a separate medium-sized bowl, combine the softened cream cheese and the melted butter. Use a whisk or a fork to mix them together until smooth and well combined.

4. Pour the milk into the cream cheese and butter mixture. Add the salt and black pepper. Whisk everything together until the mixture is uniform and smooth.

5. Pour the cream cheese mixture into the bowl with the corn. Stir gently but thoroughly until all the corn is evenly coated with the creamy sauce.

6. Pour the entire corn mixture into your prepared baking dish. Spread it out evenly with a spatula.

7. Bake for 30-35 minutes, or until the casserole is hot, bubbly around the edges, and lightly golden brown on top. The center should be set.

8. Once baked, remove the casserole from the oven. Let it rest for 5-10 minutes before serving.