By An Edible Mosaic
Whisk together the cornstarch and half and half in a small bowl to form a slurry.
Whisk together the cornstarch slurry, melted butter, eggs, sugar, drained corn, creamed corn, salt, pepper, baking powder, and vanilla in a large bowl.
Pour the mixture into the prepared dish and bake until it’s golden on top but still jiggly in the center, and a paring knife inserted into the center comes out clean, about 30 to 40 minutes.
Sprinkle the chives on top and serve warm.