In a heavy skillet, melt butter and saute the onion and garlic over medium heat for five minutes. Cut the squash into one-quarter inch thick round slices and saute for another five minutes. Add the tomatoes, corn and spices, and cook over low heat for 20 minutes, or until squash is nice and tender, stirring two or three times to prevent sticking or burning. Stir in light cream, Tabasco sauce and cream cheese. Cook over low heat until heated through. Serve hot.