Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with softened unsalted butter.

Cook diced bacon in a skillet over medium heat until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate.

Sauté chopped shallots in the same skillet until softened, about 3–4 minutes.

In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, and kosher salt until combined.

In another bowl, mix sour cream, eggs, whole milk, and melted butter until smooth, then stir in creamed corn.

Fold the wet ingredients into the dry ingredients, then fold in fresh corn, sautéed shallots, jalapeños, chives, half of the bacon, and 1.5 cups of cheddar.

Pour the mixture into the prepared baking dish and bake for 30 minutes until set and lightly golden.

While baking, crush Cheez-Its in a zip-lock bag for the topping.

After 30 minutes, remove the casserole, sprinkle with reserved cheddar, remaining bacon, and crushed Cheez-Its. Bake for an additional 15 minutes until bubbly.

Let the casserole rest for 20 minutes before slicing and serving.