Preheat the oven to 375 and grease a 2-1/2 quart casserole dish with a nonstick cooking spray.
Add vegetable oil, diced onion, minced garlic, salt, dried parsley and cayenne pepper to a large skillet or cast iron pan.
Heat seasonings and onion over medium high heat, until onions are tender and translucent in color.
Remove skillet from heat and stir in drained whole kernel corn and 1 can of creamed corn plus chopped jalapenos. Set skillet aside.
Add dried Jiffy cornbread mix and 2 eggs to the prepared casserole dish.
Stir in skillet jalapeno corn mixture, sour cream, and melted butter. Mix well.
Sprinkle top of corn casserole with grated Parmesan cheese.
Bake for 25 minutes.
Remove fiesta casserole from the oven and top with panko and butter mixture.
Continue to bake the side dish for an additional 20 minutes or until the top is golden brown. Oven times may vary as different oven temps vary as well as elevations of cooking. Corn casserole is done when the center is set.
Remove from oven and serve hot. Optionally drizzle with sweet honey.