In a pot on medium heat, add the corn, bone broth, heavy cream, salt, pepper, and honey. Bring to a simmer and cover for 10 minutes.
Take 1/2 cup of the corn and liquid out of the pot and add to a blender, mixing until smooth. Then add back to the pot. This mixture will naturally thicken and sweeten the dish.
Add the cream cheese, and turn the heat to low. Once the cream cheese has fully melted, the creamed corn is ready!
- Serve hot, garnished with cotija cheese, serrano peppers, and a dusting of chili powder.