Preheat oven to 400˚F (200˚C). Line a baking sheet with aluminum foil.
In a small saucepan over medium-low heat, add ½ teaspoon olive oil. Add the garlic and cook until fragrant, about 1 minute. Add the heavy cream. Cook and reduce until slightly thicken, 8 – 10 minutes. Season with salt and pepper. Remove from heat and set aside to cool for 5 minutes.
Meanwhile, in a medium pan over medium-high heat, add 1 teaspoon olive oil. Add the corn and cook until they start to brown, about 3 – 4 minutes. Remove from heat.
Place 2 mini naan on the prepared baking sheet. Spoon and spread about 2 tablespoons cream sauce on each naan. Top with a handful of cheese. Sprinkle with corn.
Bake in the oven for 10 minutes. Remove from oven and top with prosciutto. Sprinkle with parsley. Serve hot.