Melt the butter in a large pan over medium heat.
Add the diced peppers and onions and sauté until the peppers are soft and the onions just translucent. About 5 minutes. Season the peppers and onions with salt and pepper.
Lower the heat to medium and add the cream cheese. Cook for a minute or two until the cream cheese has completely softened.
Add the pickled jalapeños, jalapeño brine, and paprika. Give everything a good mix to make sure it is fully combined.
Add the corn and sauté the mixture for abut five minutes until it is heated through.
Stir in half of the grated cheese. Give it a taste and add more salt and pepper if it needs it.
If you are using a pan that can go under the broiler, simply smooth out the top of the corn mixture and sprinkle it with the remaining cheese. Otherwise, transfer the mixture to an oven-proof dish, before smoothing it out and topping with the cheese.
Put the pan under the broiler until the cheese is melty, bubbly, and slightly browned – about 5 minutes.
To serve, drizzle the casserole with Mexican crema (a good substitute is crème fraîche mixed with enough lime juice to make a drizzleable consistency) and garnish it with chopped fresh cilantro or green onions (or both!)