Preheat your oven to 375°F (190°C). Generously butter an 8x8 inch baking dish and sprinkle the inside evenly with the grated Parmesan cheese, tapping out any excess. This creates a beautiful crust and prevents sticking.

In a medium saucepan, heat the milk over medium heat until it just begins to simmer (do not boil).

In a separate bowl, whisk together the cornmeal, flour, salt, pepper, and cayenne (if using).

Gradually whisk the dry ingredients into the warm milk until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Remove from heat.

In a small bowl, lightly beat the egg yolks. Gradually whisk about half of the hot cornmeal mixture into the egg yolks to temper them, then pour the tempered egg yolk mixture back into the saucepan with the remaining cornmeal mixture. Stir well to combine.

Stir in the corn kernels and the 1 tablespoon of softened butter until the butter is melted and the corn is evenly distributed. Let the mixture cool slightly while you prepare the egg whites.

In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat.

Gently fold about one-third of the beaten egg whites into the corn mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture. You want to maintain as much air as possible for that signature fluffy texture.

Pour the soufflé mixture into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until the soufflé is puffed, golden brown, and set in the center. A knife inserted near the center should come out mostly clean.

Let the soufflé rest for 5 minutes before serving. Garnish with fresh chives or parsley, if desired.