Cut the kernels of corn from the cob and place in a medium saucepan. Use the back of the knife or a spoon to scrape against the now spent corn cob, extracting the corn milk into the saucepan as well. In a small bowl, combine 2 tablespoons of the whole milk with the cornstarch and whisk to a smooth slurry. In a medium bowl, combine the cream cheese and salt and whisk until smooth. Add the remaining 1 cups plus 2 tablespoons of milk, cream, sugar, and corn syrup to the saucepan with the corn. Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to the heat and bring back to a boil, stirring with a spatula until slightly thickened, about 1 minute.