In a medium to large slow cooker, combine corn, cream cheese, butter, milk, sugar, salt, pepper, and minced jalapenos. Cover and cook on LOW for 4 hours. Add shredded cheddar cheese; stir until cheese is completely melted and sauce is creamy. Adjust seasonings, adding more salt and/or pepper, if desired, and stir in a bit more milk if sauce is too thick. Transfer corn to a serving dish and serve immediately, or serve directly from the slow cooker set to WARM.