Chipotle Mexicorn "Cupcakes" recipe

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated hot pepper Monterey Jack cheese (I used a Colby/MJ mix)
1/2 can (11oz) Mexicorn (Green Giant Brand), drained, or 1/2 can of corn kernels, drained, and 1/2 cup finely diced red bell pepper)
1 cup buttermilk
2 large eggs
1/4 cup canola oil
4 tablespoons (1/2 stick) unsalted butter
1 chipotle chile in adobo sauce, finely minced