In a mixing bowl, mix together the mustard, honey, and chipotle paste until well combined. Stir in the sour cream, then add the corn and scallions. Season to taste.
Cover and refrigerate the mixture overnight.
The next day, split the dinner rolls in half sideways (hamburger style), without cutting all the way through so the halves are still attached. Spoon the sour cream and corn mixture into the split rolls.
Serve immediately or refrigerate for another 2-4 hours to let the bread and corn marry.