Preheat the oven to 400°. Spray 8 cups of a large muffin tin, or place a paper liner in each cup. In a large bowl, mix together the flour, corn meal, chipotle, baking powder, sugar, baking soda, and salt. Stir in the apple juice, corn, eggs, butter and cheese and blend just until the dry ingredients are moistened-do not overblend. Divide the batter among the cups and bake just until the muffins are lightly browned, about 20 minutes. Remove from the oven and serve with your favorite Louisiana or Mexican food.