Make the honey miso butter:
In a small pot over low heat, whisk together the butter, honey, and miso paste until smooth and fully combined. Set aside.
Mix the popper filling:
In a large bowl, combine the corn, cheddar cheese, cream cheese, flour, ½ cup panko, jalapeño, red bell pepper, garlic powder, onion powder, eggs, and salt. Stir until the mixture is evenly mixed and holds together.
Form the poppers:
Scoop about 2 tablespoons of the mixture and roll into a tight ball. Repeat until all the mixture is used.
Bread the poppers:
Roll each ball in the remaining 2 cups of panko breadcrumbs, pressing gently so the coating sticks and completely covers each popper.
Fry the poppers:
Heat about 2 inches of vegetable oil in a deep skillet over medium heat (to about 325°F). Fry the poppers in batches, turning occasionally, until golden brown—about 2 to 3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve:
Serve warm, drizzled with the honey miso butter. Garnish with chopped chives or minced jalapeño if desired.