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Preheat oven to 350°F.
Whisk together melted butter and egg to combine. Add in the sour cream and whisk to combine. Add in the creamed corn, drained can of corn kernels and cornbread mix. Stir to combine.
Fold 1 cup cheese into the mixture. Grease an 8×8 inch baking pan. Pour evenly into pan. and sprinkle remaining cheese over top.
Bake for 45-50 minutes until edges are golden brown and a toothpick comes up mostly clean, but a few crumbles are fine. Cool for about 10 minutes before serving. Top with chopped chives and a dollop of sour cream.