Preheat your oven to 400°F (200°C) and grease a 9 by 13 inch baking dish.

In a large skillet over medium high heat, cook the 2 pounds ground beef with the diced onion, breaking up the meat, until browned. Season with the 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika, then stir in the 3 cloves minced garlic and cook for 1 minute more. Drain off the excess fat.

Push the beef to one side and add the 3 tablespoons butter to the empty part of the skillet. Once melted, sprinkle in the 3 tablespoons flour and stir it into the butter for 1 minute, until it loses its raw smell. This is what makes the sauce creamy instead of thin and watery.

Slowly pour in the 2 cups beef broth and 1 cup milk while stirring, then add the 1 teaspoon Worcestershire sauce. Bring to a simmer and cook for 3 to 4 minutes, until thickened into a gravy that coats the beef.

Stir in the 1½ cups corn and 1 cup of the shredded cheddar until melted through. Taste and adjust the salt.

Spread the beef mixture into an even layer in the baking dish. Scatter another 1 cup of cheddar over the top, then arrange the tater tots in a single tight layer over everything.

Bake uncovered for 40 to 45 minutes, until the tots are golden and crisp. Leave it uncovered the whole time, since foil traps steam and gives you soft, sad tots instead of crunchy ones.

Scatter the last 1 cup of cheddar over the hot tots and return to the oven for 3 to 5 minutes, just until melted. For extra crispy tots, run it under the broiler for the last 2 minutes, watching closely.

Sprinkle with the sliced green onions and let it rest for 5 minutes before serving.