Preheat your oven to 400°F. Use the tablespoon of butter to grease the soufflé molds. Set aside.

Using your food processor, pulse together the corn, Gruyère cheese, heavy cream, eggs, and season with salt and pepper, until combined but not completely smooth. I like my soufflés with a little texture but feel free to pulse until smooth if desired. Mix in the chives and pour the corn mixture evenly into the prepared soufflé molds.

Place molds onto a baking sheet and bake for about 25 minutes, or until puffy, golden and set. Serve immediately.