Melt butter in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes or until tender.

Process 1 package of corn and 1/2 cup cream in a blender or food processor until smooth. Add puree, remaining 1/4 cup cream, and remaining corn to skillet. Stir in sugar, salt, and pepper. Cook, stirring often, 5 minutes, or until heated and most of liquid evaporates.