Preheat your oven to 450 and grease a 9x13 baking pan.
In a bowl, first mix together sour cream, cheese, ranch, buffalo sauce and cream of chicken soup until mixed well.
Add in thawed potatoes and stir until combined.
Pour into a greased baking dish and wipe off edges.
Check the potatoes at 30 minutes and if still not cooked, place back in oven at intervals of 5-10 minutes until cooked and golden brown on top.
Once cooked through, melt your butter in a small bowl and combine with corn flakes, then place on top of your potatoes. Bake for another 5 minutes with corn flakes on top until crispy.
Serve warm.