Preheat the oven to 375 degrees Fahrenheit.

In a bowl, combine the corn muffin mix, both cans of corn, butter, and the sour cream.

Beat the two eggs with a whisk and add to the bowl as well. Gently stir all ingredients together.

Add the cheese and the jalapeño, continuing to gently stir.

Butter a 11 x 7 baking dish and pour the batter into the dish.

Bake for 1 hour or until the crust is light brown.

Let the casserole cool for 15 minutes prior to serving.