Meanwhile, melt the chocolate in the microwave according to package directions. Add melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in 11/2 cups candy corn. Transfer the mixture to the prepared pan and top with additional candy corn. Refrigerate until firm, at least 2 hours up to 2 days. Using the overhang of parchment paper
, transfer the fudge to a cutting board and cut into 1-inch pieces (or desired piece size). Store in an airtight container in the refrigerator for 1 week to 10 days.