In a large saucepan, melt 1 tablespoon butter over medium-high. Add 1 cup frozen corn kernels and 1 teaspoon fresh chives. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add 1 cup whole milk and 1 1/2 cups water and bring to a boil. Slowly whisk in 1/2 cup fine yellow cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. remove from heat and stir in 1 tablespoon butter and 1/4 cup grated Parmesan. Season with coarse salt and ground pepper.