Preheat your oven to 375°F and lightly butter a pie dish. If using fresh corn, slice it off the cob. Grate your cheeses and chop your onion, garlic, and chives.

Melt 1 1/2 tablespoons of the butter in a skillet over medium-high heat. Add the onion and cook for about 4 minutes, until it starts to turn slightly golden. Reduce the heat to medium and add the garlic. Cook for another 2-3 minutes, until the garlic is fragrant but not browned.

Combine the sautéed onion and garlic with the corn kernels in a mixing bowl. Add the milk, 1 1/2 cups of the cheese (half cheddar and half fontina), 1/2 cup of the panko breadcrumbs, salt, white pepper, and most of the chives (reserving a small amount for garnish). Mix everything thoroughly, then stir in the eggs. Pour the mixture into your prepared pie dish.

Melt the remaining 1/2 tablespoon of butter and let it cool slightly. Mix it with the remaining 1/4 cup of panko, 1/2 cup of the cheese (again, half cheddar and half fontina), a pinch of salt, and the reserved chives. Sprinkle this mixture evenly over the top of the filling.

Place your pie dish on a rimmed baking sheet for easier handling and bake for 35 minutes, or until the pie is set, slightly puffed, and golden brown. Allow the pie to cool for 5-10 minutes before serving. For an extra pop of flavor and color, sprinkle a dash of paprika and more chives on top, if desired.