Heat oven to 350°F. Combine eggs, cream, butter, flour, cornmeal, sugar, baking powder, salt, and pepper in a blender and process until smooth. Add 3 cups corn, and pulse 3 times. Stir in remaining corn and chives. Pour into a lightly greased 3-quart baking dish.
Bake for 40 to 45 minutes or until puffed and a knife inserted in center comes out clean. Let stand 10 minutes. Garnish with more chives.