Preheat the oven to 425°and generously butter 12 cup muffin cups and set aside. In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda.
Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.
Spoon the corn batter evenly into the prepared muffin pan. Place in preheated oven and bake for 10-12 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.
Store the corn muffins in an airtight container for a few days.