In a mixing bowl, combine shredded cooked chicken with buffalo sauce, melted butter, and shredded cheddar cheese. Stir until evenly incorporated.

Heat a dry skillet over medium heat and warm each corn tortilla for about 15–20 seconds on each side until soft and pliable.

Place 2 tablespoons of the buffalo chicken filling near one edge of a tortilla and roll tightly, then place seam-side down on a baking sheet.

Heat oil in a skillet over medium-high heat. Fry the taquitos for about 1–2 minutes on each side until golden brown and crispy.

In a small bowl, mix together plain Greek yogurt, ranch dressing, and finely chopped chives until well combined.

Transfer fried taquitos onto a plate lined with paper towels, arrange on a serving platter, drizzle with buffalo sauce, and serve with dip.