Preheat oven to 400°. Toss shrimp with 2 teaspoons oil; spread in a rimmed baking pan. Bake for 3 to 4 minutes or just until shrimp reaches 135°. Remove from oven. Reduce oven temperature to 350°.

For sauce: Heat milk in a medium saucepan over medium heat until hot; do not boil. Melt butter over medium-low heat in a large saucepan until small bubbles form. Whisk in flour and continue whisking for 1 to 2 minutes or until mixture is smooth and thickened. Remove saucepan from heat. Slowly whisk in warm milk and wine. Return to heat; cook and whisk over medium-low heat for 10 minutes. Stir in Cheddar and Parmesan cheeses, Creole seasoning, and black pepper. Cook and stir for 1 minute or just until cheeses are melted. Remove from heat.

Place uncooked noodles in a 9-by-13-inch baking dish; slightly separate. Add 4 cups sauce; toss to coat. Add shrimp, crabmeat, Andouille sausage, and corn. Pour remaining sauce over mixture; toss until combined. Sprinkle with crushed croutons.

Bake, uncovered, for 35 to 45 minutes or until edges are bubbly and shrimp reaches 145°. Let stand 5 minutes before serving. Garnish with chives, if desired.