To make Mexican corn dip, combine the following in a 6-quart slow cooker: corn, bacon, chiles, jalapenos, sour cream, pepperjack, cheddar, cream and Parmesan cheese. Stir, cover and cook on low heat for 2 hours, stirring once or twice throughout. Cook on high heat for an additional 30 minutes and transfer to a serving dish. Sprinkle with cilantro. Serve warm as a side dish or serve with chips or crackers as an appetizer!