In a medium, microwave-safe bowl in the microwave or in small saucepan on the stove, melt the butter. Set aside to cool to room temperature. Place a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and thyme.

In a large bowl, whisk together the eggs, honey, drained whole kernel corn, creamed corn, Greek yogurt, and melted, cooled butter. Stir in 3/4 cup of the shredded cheese and the chives.

Add the dry ingredients to the wet ingredients and with a rubber spatula or wooden spoon, stir gently just until the flour disappears.

Pour batter into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ¼ cup cheese evenly over the top .

Bake the corn casserole for 50 minutes. Increase the oven temperature to 400 degrees F and continue baking until the cheese is a gorgeous golden brown, about 5 to 8 minutes more. Let rest 10 minutes prior to serving.