Preheat oven to 350 F and grease 24 mini muffin tins.
To a food processor, add 1 1/2 cups of corn and spinach and process until fairly smooth. Add to a bowl with the remaining corn kernels, butter, eggs, chicken and 1 cup of cheese.
To another bowl, mix the flour, baby cereal, baking powder, flax, hemp hearts and a pinch of salt. Add the wet to the dry and mix until smooth.
Fill the muffin tins with the mixture and top with the remaining 1/2 cup of cheese and a sprinkle with additional hemp hearts. Bake for 14 minutes or until golden brown on top.