In a large heavy skillet (cast iron works best), melt the butter over medium-high heat. Continue cooking until the butter foams and then subsides, developing tiny brown specks and a nutty aroma.

Stir the honey into the browned butter. Immediately add the frozen corn. Spread the corn into an even layer and let it sit undisturbed for 2–3 minutes. This creates a "sear" where the honey caramelizes against the corn kernels.

Stir the corn and continue to sauté for another 5 minutes. The corn should be tender and glazed in a golden-brown honey-butter sauce.

Reduce the heat to low. Add the cubed cream cheese, salt, and pepper. Stir constantly as the cream cheese melts. It will combine with the honey and butter to create a thick, velvet-like sauce that clings to the corn rather than pooling at the bottom of the pan.

Remove from heat immediately once the cream cheese is fully incorporated. Sprinkle with smoked paprika and fresh chives. The paprika adds a subtle hint of "grilled" flavor to the sweet corn.