Preheat oven to 180°C.
Grease 2 x 12 hole mini muffin pan.
Whisk the eggs, chilli and cream together in a medium bowl until well combined.
Add the KNORR Garlic and Herb Potato Bake, corn and spring onions and stir to combine.
Season with salt and pepper.
Spoon half the mixture evenly among the prepared pans.
Bake in preheated oven for 15 minutes or until cooked through.
Remove from oven and set aside for 5 minutes to cool slightly. Transfer frittatas to a plate.
Re-grease pans and repeat with remaining corn mixture.
Arrange corn frittatas on a serving platter.
Top each with a dollop of cream cheese and chopped chives.