In a small bowl, whisk together the cornstarch and water until smooth. Set aside.

Add 1 stick of butter to a medium saucepan, over medium-low heat. When the butter has melted, sift in the flour. Mash and stir the flour with a flat spatula for about 2 to 3 minutes, or until lightly browned and smooth.

Whisk in the beef broth and chicken broth. Bring to a simmer then slowly whisk in the cornstarch mixture. Continue to cook for 1 to 2 minutes, or until thickened. Pepper to taste. Set aside in a warm place.

For the fry batter, add two sticks of melted butter to a shallow pan.

In a medium bowl, combine the corn masa and chili seasoning.

In batches, dip the fries in the butter then dredge into the corn masa mixture. Shake off any excess and dip back into the butter, followed by the corn masa to double coat. Shake off any excess and place on a baking sheet. Repeat with the remaining fries.

Add about 3 inches of the fry oil to a deep fryer or Dutch oven and heat to 350 degrees F. Deep fry the fries in batches until golden brown and crispy. Remove from oil and drain on a wire rack. Note: if the gravy thickens too much before tossing, add a little more broth to reach the desired consistency.

Add the fries to a large bowl. Top with cheese curds and gravy. Toss to coat. Serve immediately.