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1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or silicone baking mat.
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2. Heat the water, butter, salt, and chile or pepper in a saucepan until the butter is melted.
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3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.
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4. Add the eggs, one at a time, stirring quickly to make sure the eggs don't 'cook.' The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish.)
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5. Add about 3/4s of the grated cheese and the chives, and stir until well-mixed.
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6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.
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7. Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven.
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8. Bake for 10 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they're completely golden brown.
