Set butter near oven to melt. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Drain beans in wire-mesh strainer, rinse, and transfer to a small mixing bowl. Coat a muffin tin with cooking spray.
Make the Cornbread Batter
Combine cornbread mix (reserve 2 Tbsp. for thickening chili), ½ cup water, ½ cup shredded cheese (reserve remaining for chili), and green portions of green onions (reserve a bit for garnish) in a large mixing bowl. Stir, and addwater 2 Tbsp. at a time until fully combined and a thick, scoop-able batter forms, 1-2 minutes.
Bake the Muffins
Divide cornbread batter* equally between four muffin tin compartments, filling to the top. Place muffin tin on a baking sheet and bake until golden brown, 16-18 minutes. Let cool 5 minutes, transfer to a plate, and brush with melted butter. While muffins bake, make chili.
Begin Making the Chili
Place wire-mesh strainer inside of bowl used to make corn muffin batter (no need to clean either). Heat a large pan over medium-high heat. Add 2 tsp. olive oil, white parts of green onions, ground beef, ½ tsp. salt, and ¼ tsp. pepper to hot pan and cook, stirring occasionally, browned and fat has rendered, 5-7 minutes. Carefully pour beef into wire-mesh strainer, removing excess fat. Return strained beef to pan.
Finish Making the Chili
Add seasoning, reserved cornbread mix, beans, honey, crushed tomatoes, and 1 ½ cup water to ground beef. Bring chili to a boil, reduce to a simmer, and cook until thickened, 10-12 minutes. Taste, and add salt and pepper if desired.
Plate the Dish
Divide chili between four bowls and top with remaining cheese, sour cream, and reserved green parts of green onion. Serve corn muffins on the side.