Preheat oven to 375°F (190°C). Brown ground beef in a skillet over medium-high heat until no longer pink; drain excess grease.

Add diced onion and minced garlic to the skillet with the beef. Cook until softened, about 3-5 minutes. Stir in salt, black pepper, paprika, dried parsley, and onion powder.

Stir in drained corn, cream of mushroom soup, sour cream, and Worcestershire sauce. Heat through and simmer for a couple of minutes.

Pour the meat mixture into a 9×13 inch baking dish. Arrange frozen tater tots in a single layer over the meat mixture.

Sprinkle shredded Colby Jack cheese evenly over the tater tots.

Bake for 25-30 minutes, or until tater tots are golden brown and crispy, and cheese is melted and bubbly. Let rest for 5-10 minutes before serving.