Filling: Place a large skillet over medium heat and melt butter. Add shallot, garlic and corn and saute for 2 to 3 minutes. Season with salt and pepper, remove from heat and cool, reserving ⅓ of mixture.
Once corn mixture has cooled, combine all filling ingredients into a mixing bowl (except reserved corn mixture) and mix together. Refrigerate until ready to use.
Assemble: Lightly brush the edge of each wonton wrapper with the beaten egg and fill the center with 2 teaspoons filling. Carefully fold each ravioli in half, pressing as much air out of each one before sealing them shut. Transfer finished ravioli onto a parchment lined baking sheet. Once all ravioli have been made, transfer baking sheet to freezer and freeze all but 12 ravioli.
Fill a large pot with water and bring to a boil over medium-high heat. Once water comes to a boil, add a small handful of salt and 12, unfrozen ravioli.
Cook ravioli for 3 to 4 minutes or until they begin to float to the top of the pot. Using a slotted spoon, transfer ravioli to a large plate and set aside.
Place a large skillet over medium heat and melt butter until slightly browned with a nutty aroma.
Carefully slide ravioli into the browned butter. Cook pasta for about 2 minutes, coating each ravioli in the sauce. Add reserved corn mixture and toss together. Season with salt and pepper. Top with sliced chives and serve.