In a large skillet over medium-high heat, add frozen corn kernels and cook for 5–7 minutes, stirring occasionally until heated through and slightly popping.

Reduce heat to medium-low and add butter and cream cheese, stirring continuously for 3-4 minutes until melted and smooth.

Pour in heavy cream, honey, salt, and black pepper, stirring to combine. Cook for another 2–3 minutes until bubbles form.

Let the corn simmer on low heat for 5–7 minutes until the sauce thickens, stirring occasionally to prevent sticking.

Remove from heat and serve warm, topped with fresh chives.