You'll want to rebottle all that you can. The carbonation is there, the pressure is there. Chilling will slow it down, but the glass is already under stress.
Even chilled, have a solid grip on your corkscrew.
Once you get the cork started, the pressure will probably push it the rest of the way.
And there will be plenty of pressure. I had to do the same with a batch that didn't stabilize and started to ferment in the bottles. 2 popped corks, before I got them opened up.