Stir in corn, garlic, chives, and thyme and cook until fragrant, about 1 minute, then add flour.
Stir constantly for 30 seconds, then pour in the milk. Bring mixture to a simmer, then stir in cream cheese, 2 cups white cheddar, mozzarella, and Quezo de bola.
Top corn with remaining ½ cup white cheddar. Transfer skillet to oven and bake until corn is bubbly and cheese is melty, about 20 minutes.
Garnish with more chives and Parmesan before serving.