PREPARATION
Preheat oven to 375 degrees F and grease one and a half standard non-stick 12 slot muffin tins with cooking spray, making a total of 18 muffins.
In a large bowl, whisk together butter, sugar, eggs, and milk.
Using a spatula, fold in the cornmeal, baking soda, salt, cream style corn, and sweet corn.
Use a ¼ cup measuring cup, to scoop the batter into one slot of the prepared pan. Repeat with remaining slots.
Bake in preheated oven for 15-20 minutes, or until the muffins have cooked through.
Let cool slightly.
Use a small knife to cut the center out of each muffin (leaving the bottom and sides intact), then fill with warm chili.
Top with sour cream, cheese, and chives!