Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, salt, black pepper, and smoked paprika. Whisk until smooth and well combined.

Heat the 2 tablespoons of melted butter in a small saucepan or microwave. Add the diced yellow onion and minced jalapeños. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir the sautéed onion, jalapeño, and garlic mixture into the cream cheese mixture.

Add both cans of drained whole kernel corn and the can of cream-style corn to the bowl. Fold in 1.5 cups of the shredded sharp cheddar cheese until just combined.

Pour the mixture into the prepared baking dish and spread evenly.

In a small bowl, combine the panko breadcrumbs, 2 tablespoons melted butter, and garlic powder. Stir until the panko is evenly coated.

Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the casserole, then sprinkle the panko mixture over the cheese.

Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. If the topping browns too quickly, you can loosely cover it with foil for the last 10-15 minutes.

Remove from oven and let stand for 5-10 minutes before serving. This allows the casserole to set slightly.