Heat oven to 375. Grease and flour 8 holes in a large muffin pan.
In a large bowl, combine the aquafaba, maple syrup, melted vegan butter, and coconut yogurt.
Add the salt, baking powder, and baking soda. Stir to combine.
Add the cornmeal and flour. Stir to combine, do not over mix.
Stir in the frozen corn.
Fill the 8 greased muffin pan holes ⅓ of the way up with batter. Add 1 Tbsp of vegan cream cheese to each muffin, then top with the remaining batter.
Bake at 375F for 11-13 minutes until a toothpick comes clean. Be sure to insert the toothpick on the side of the muffin, not through the cream cheese which will come out wet.