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Preheat the oven to 400°F. Butter a 9x13-inch baking pan with 1 tablespoon of the butter; set aside.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and garlic powder; set aside. In a medium bowl, whisk together milk, buttermilk, eggs and honey. Gently stir milk mixture into flour mixture until just combined. Stir in remaining 4 tablespoons butter, corn and chiles and transfer batter to prepared pan. Bake until top is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Set aside to let cool slightly then cut into squares and serve.