Preheat oven to 375 degrees.
In a large saucepan, heat the diced country ham over medium heat, stirring occasionally, until the ham is light pink, about 5-7 minutes.
Add butter and garlic. Cook until the butter is melted, about 1-2 minutes.
Stir in flour, stirring constantly, for 1 minute.
Whisk in milk, stirring constantly until thoroughly combined. Bring mixture to a boil and continue to cook until thickened, about 2 minutes.
Stir in cream cheese, Velveeta, cheddar, and paprika. Heat, stirring frequently, until cheese is melted and mixture is smooth.
Remove the pan from heat. Pour in corn. Stir until corn is evenly coated with the cheese mixture. Season with salt and pepper.
Pour mixture into a greased 9” x 13” baking dish. Bake for 40 minutes or until the top is browned and the casserole is bubbling.
Remove pan from the oven and allow to sit for 15 minutes before serving.