Preheat oven to 325° and grease a 2-quart baking dish.
Mix together cornmeal, flour, and baking powder in a large bowl.
Add Greek yogurt, honey, avocado oil, creamed corn, canned corn, eggs, bell pepper, jalapeno, and ½ cup of cheddar cheese to the bowl. Mix until well combined.
Pour the mixture into the prepared baking dish. Bake in preheated oven for 55 minutes, until edges are golden brown and the middle is cooked through.
After the 55 minutes, remove from the oven and sprinkle with the remaining ½ cup shredded cheese. Place back in the oven and continue to bake for 5-10 minutes more, until cheese is melted and golden brown. Top with chives and serve hot!
To Make Ahead:
Follow instructions 1-3, allowing the casserole to completely cool. Once cooled, cover and store in the fridge for up to 2 days. Reserve the ½ cup of remaining cheese for the day of.
To reheat the casserole, preheat oven to 300°, and bake the cold casserole for 45-50 minutes, until heated through. Sprinkle the ½ cup of cheese on top during the last 10 minutes of baking and allow to melt. Top with chives and serve hot!