In a large skillet melt butter over medium-high heat. Add shallots and garlic and sauté for 2 minutes, being careful not to burn the garlic. Turn heat down a touch if necessary.
Add corn and continue to cook for 2 minutes, stirring occasionally.
Add 1/3 cup cream and all of the bourbon. Simmer until sauce thickens some and coats the corn, about 2 to 3 minutes.
Add remaining cream and green onions. (Reserve a few green onions if you want some for garnish.) Simmer for 2 minutes longer.
Add red pepper flakes and season to taste with red pepper flakes.