Heat oven to 375°. Coat a 1 1/2-quart baking dish with nonstick cooking spray. Heat a large skillet over medium-high heat. Add bacon and cook, stirring, for 5 to 6 minutes; remove to a plate with a slotted spoon.
Reduce heat to medium and add onion and red pepper to skillet. Cook for 7 minutes, until softened. Remove from heat and stir in corn and parsley.
In a large bowl, whisk together eggs, egg white, heavy cream, salt, pepper and cumin. Stir in vegetables and bacon. In a small bowl, toss together 1 cup of the cheddar and the cornstarch. Fold into corn mixture and transfer to prepared baking dish. Bake at 375° for 25 minutes. Top with remaining 1/4 cup cheddar and bake 10 minutes more.