Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted unsalted butter. Whisk together until fully integrated.

Gently fold in the beaten eggs for a custard-like texture.

Sprinkle the dry cornbread mix, shredded cheddar, jalapeño, garlic powder, and smoked paprika. Stir vigorously until well combined.

Pour the mixture into the prepared baking dish and spread it evenly.

Bake uncovered for 45-55 minutes until golden brown and set in the center.

Allow to cool for 5-10 minutes and garnish with chives or green onions before serving.