Preheat grill to medium-high. Line a baking try with baking paper.
In a saucepan, mix together corn, cream, milk, salt, sugar and cayenne. Bring to the boil, stirring occasionally, then lower heat and simmer for 5 minutes.
In a small bowl, add melted butter and flour and whisk to combine. Add to corn and cream mixture and cook, stirring continuously, for 5 minutes.
Place toasted ciabatta on prepared tray then top each slice with creamed corn. Sprinkle Parmigiano-Reggiano over the top then grill until golden.