Cut kernels from corn cobs. In a medium pot, combine corn cobs, chicken broth, milk, and heavy cream. Simmer for 20 minutes. Remove cobs and set liquid aside.

In a large Dutch oven, cook bacon over medium heat until crispy, about 6–8 minutes. Transfer bacon to a paper towel-lined plate.

In the Dutch oven, add diced onion, carrots, and celery to bacon fat. Sauté for 5–7 minutes until softened.

Stir in sliced Yukon potatoes and corn kernels, season with sea salt, black pepper, and cayenne pepper. Add the prepared corn-infused broth and bring to boil. Reduce heat and simmer for 10-15 minutes until potatoes are tender.

Blend a quarter of the chowder until smooth, then return it to the pot for a creamy texture.

Ladle chowder into bowls, garnish with crispy bacon and chives, and serve hot.