Never had their corn but when I make it I sauté corn (freshly cut off the cob) in butter for a few minutes then add heavy cream. I use the back of a knife to squeeze the milk from the cob, adding it to the pan, then simmer till the cream is reduced a bit. Very brief puréeing with an immersion blender will blend and 'cream' it. Add salt and white pepper to taste. Sugar is unnecessary (and, frankly, disgusting--to me; typical cloying canned creamed corn is an affront to naturally sweet corn!).
For a cheese version I sub half-and-half for the heavy. After the brief puréeing I return it to the stove and add cheese, often a combo of goat gruyère and cheddar, stirring over very low heat till all is melted.
