Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with kosher salt on all sides. Set aside
Set a smoker or grill to 250 F. Add the tomahawk steak to the grill and cook for 90 minutes until it reaches 120 degrees F. When the steak reaches temp, remove the steak from the grill. Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. While the steak rests, make the creamed corn and blue cheese sauce.
Combine the corn kernels with 2 tablespoons of water and a heavy pinch of salt in a medium cast iron skillet. Add the pan to the grill and cook until tender, about 10 minutes.
While the corn is cooking, build the blue cheese sauce. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 2 tablespoons of flour and whisk to combine and cook for 1 minute or until it smells nutty. Add 1 cup of heavy cream and cook until thickened, about 5 minutes. Remove from the heat and add the blue cheese crumbles, season with salt and pepper and a dash of worcestershire sauce. Keep warm while you finish the creamed corn and steak.
Finish the corn by adding ½ cup heavy cream, salt, red pepper flake, and cayenne pepper to the skillet. Melt 1 tablespoon butter in a medium saucepan over medium heat. Whisk together ½ cup water and 2 tablespoons flour and add that to the saucepan. Add the corn and cream mixture and cook until thickened, about 3 minutes. Return to the cast iron skillet for serving.
Slice the steak and serve with the blue cheese sauce and creamed corn.