Preheat oven to 350°. Grease a 10-cup bundt pan very generously with butter then dust with flour, shaking out excess. In a large bowl, whisk together corn muffin mix, eggs, sour cream, and melted butter. Fold in chives.
Place a hot dog coin inside each large crevice of bundt pan, then spread about half the cornbread batter on top. Top cornbread layer with a thin layer of chili then scatter 1 cup cheese and half the remaining hot dog coins on top. Repeat layering once more, then spread remaining cornbread batter on top.
Bake until a toothpick inserted into the middle of the cornbread comes out clean, about 40 minutes.
Let cool for 10 minutes in pan, then invert onto a baking sheet.
Drizzle with melted Velveeta. Serve warm or at room temperature.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/10/23/chili-cheese-dog-cornbread/