Line a 12-cup muffin pan with paper liners, or spray to grease. Preheat oven to 400° F.
Mix the corn muffin batter according to package directions. Let stand while preparing the remaining ingredients.
Drain one can of corn and measure ½ cup into a clean, small bowl. Add shredded cheese. Pat jalapeños dry with paper towel, then roughly chop and measure into the bowl with the corn and cheese.
Add seasonings - pepper, paprika, garlic powder, and sugar - to the corn muffin batter. Stir to incorporate.
Add the cheese, corn, and jalapeños to the batter. Stir until combined.
Pour the batter into the muffin liners until ¾ full. Bake at 400° F according to package directions, about 15-20 minutes, until muffins are golden brown on the top.
Remove from oven and allow to cool. Enjoy with salted butter and a light drizzle of honey.