4 slices bacon, finely chopped
6 tblsp unsalted butter, cubed 
4 cloves garlic, finely chopped
1/2 cup flour
3 cups milk
1 tblsp vanilla
2 oz applewood smoked gruyere, cubed
4 oz cream cheese, cubed
8 oz applewood smoked cheddar, grated
1 tsp SBQ smoked cinnamon & vanilla sugar (SCVS)
3 lb fresh or frozen corn kernels (I grill mine)
BS&P to taste

Heat oven to 375. Heat bacon in a 6 qt saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, cook until fragrant, about 1 minute. Add flour, and cook, stirring for 1 minute. Whisk in milk and vanilla, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cheeses and SCVS, and cook until smooth. Remove from heat and stir in corn; season with BS&P. Transfer to a 9 x 13 baking dish and bake until top is slightly browned and bubbling, about 40 minutes. Let cool before serving.