Preheat and brown the beef: Preheat the oven to 375°F. In a large skillet over medium-high heat, brown the ground beef with the onion, breaking it up as it cooks, for 7-8 minutes, until no pink remains and the beef reaches 160°F. Stir in the garlic in the last minute, then drain off the excess grease.

Season and make the filling: Stir the salt, pepper, cream of mushroom soup, sour cream, milk, and Worcestershire sauce into the beef. Add the corn if using. Simmer for 2-3 minutes until warmed through and creamy.

Layer the base: Spread the beef mixture into an even layer in a greased 9x13-inch baking dish. Sprinkle 1 cup of the cheddar evenly over the top.

Add the tots: Arrange the frozen tater tots in a single layer over the cheese, lining them up in neat rows so they cover the whole surface.

Bake: Bake uncovered for 35-40 minutes, until the tots are golden and crispy and the filling is bubbling at the edges.

Add the last of the cheese: Sprinkle the remaining 1 cup cheddar over the tots and bake for another 5 minutes, just until melted.

Rest and serve: Let the casserole rest for 5 minutes, then sprinkle with chives or parsley and serve warm.