I’m having surprisingly hard time finding a can of cream-style corn. What can I do to achieve a similar result?

I would give your canned kernels a quick spin in the blender with a pinch of sugar and a TBS. of milk or cream.

It will be ok to use a can of plain corn kernels instead of the creamed corn, which is usually just corn, about half of which is puréed to release corn juices.

Sometimes milk, cream and/or preservatives are added. But you have cream in the recipe, so the texture should be fine.