Preheat oven to 400 degree F. Grease a 12-muffin pan or line with cupcake liners.
In a large bowl, mix together Corn Muffin Mix, egg, and skim milk. Batter will be slightly lumpy. Add shredded chicken, corn, and buffalo sauce. Mix well.
Spoon about 1/3 cup of batter into each muffin tin. Bake for 15 minutes or until golden brown. Remove from oven and let cool.
In a medium bowl, combine Greek yogurt and blue cheese. Let muffins cool completely before topping with the blue cheese "icing."