In a large skillet, melt the butter over medium heat.

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the corn kernels to the skillet and stir well to combine with the onion and garlic.

Pour in the heavy cream and milk, stirring until evenly mixed.

Add the chopped Hatch green chiles, salt, black pepper, cumin, and paprika. Stir to combine.

Bring the mixture to a gentle simmer and let cook for 10-15 minutes, stirring occasionally, until the corn is tender and the sauce has thickened.

Remove from heat and stir in the grated Parmesan cheese until melted and well combined.

Serve hot, garnished with chopped cilantro.