Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 2lb loaf tin with the butter.
In a large jug, whisk together the olive oil, milk and eggs until combined. Set aside.
In a large mixing bowl, combine the flour, cheese, baking powder, chives and corn. Create a well in the centre and pour in the milk and egg mixture. Stir to combine – you should have a sticky dough.
Transfer the dough into the loaf tin and bake for 45 minutes. Cover with foil and bake for a further 30 minutes until a skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool on a wire rack. Slice just before serving, with or without butter.