Chile Corn Muffins with Chipotle Butter

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Muffins:

Canola oil cooking spray

1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)

1 1/4 cups buttermilk

1 (4-ounce) can diced green chiles

1 (11-ounce) can Mexi-corn

2 teaspoons fajita seasoning

1/2 cup shredded Cheddar

Butter:

2 sticks unsalted butter, softened

1 tablespoon honey

1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)

2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)