Preheat oven to 350 degrees. Grease mini muffin tins.
In a medium bowl, mix together flour, corn meal, baking powder and salt and set aside. In a large bowl, beat together butter and sugar. Add eggs and beat them into mixture. Blend in corn, chiles and cheeses. Add flour mixture and stir until smooth.
Spoon mixture into mini muffin tins until about each cup is about 3/4 full. Bake for 20 mins using toothpick test to make sure they're done. They will stay golden and not turn brown.