Preheat the oven to 375°F and spray a 12 cup muffin tin with cooking spray. Set aside
Mix together the corn muffin mix, milk, egg, vegetable oil, onion and garlic powder until fully moistened
By hand stir in the sliced hot dogs and 1 cup shredded cheese.
Use a 4 oz ice cream scoop to divide the batter into the muffin tin then sprinkle the tops with additional shredded cheese. Reserve enough shredded cheese for serving.
Bake for 25-30 minutes until golden and a toothpick inserted into the center shows moist crumbs.
Cool in the pan for 5 minutes. Run a knife around the edge to loosen.
To assemble, top with chili, shredded cheese, a dollop of sour cream and garnish with green onion. Serve immediately.