Preheat oven to 350 degrees F

Line a souffle dish with ¼ cup of softened butter. Mix together parmesan, black pepper, and 1 tablespoon of chives. Dust the mixture around the souffle dish to create a crust.

Separated egg yolks from egg whites

Place 8 egg whites in the bowl of an electric mixer with a whisk attachment. Beat until the egg whites are stiff but not dry. Set aside

Melt the butter in a pan over medium heat. Sprinkle in the flour and whisk together constantly for 2 minutes. The mixture should not brown

Add in the milk and mix until smooth. Continue to cook the mixture and whisk for 4-5 minutes until thick

Remove from heat and add in salt, nutmeg, paprika, cayenne, chipotle, and cracked pepper

Whisk the egg yolks 1 at a time into the bechamel sauce until combined. Add in the cheese and mix until smooth

Fold in ¼ of the egg whites into the mixture until smooth. Fold in the remaining egg whites, being careful not to over mix. Place the mixture into the cheese lined souffle dishes and bake for 30-40 minutes until a skewer comes out clean