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In a large bowl, combine the shrimp and buttermilk. Let stand for 15 minutes.
Meanwhile, in a large bowl, combine the mayonnaise, chili sauce and Sriracha.
Drain the shrimp and discard the buttermilk. Add the cornstarch to a shallow dish. Dip the shrimp in the cornstarch to coat both sides, shaking off the excess.
In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the shrimp in batches until golden brown, three to four minutes. Drain the fried shrimp on paper towels.
Add the shrimp to the bowl with the sauce. Stir gently to coat. If desired, serve on salad greens and sprinkle with chives.