First, slice the corn kernels off the cobs, setting the kernels aside for the chowder. Place the stripped cobs into a stockpot. Add the chicken broth, milk, and heavy cream. Bring the mixture to a boil, then reduce to a simmer, cooking uncovered for about 20 minutes. While the stock simmers, prepare the chowder. Once done, use tongs to remove and discard the cobs, leaving the flavorful corn stock ready for use.

In a 5-quart Dutch oven, heat over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until it becomes crisp and golden brown. Use a slotted spoon to transfer the bacon bits to a plate, leaving the rendered fat in the pot.

Into the same pot with the bacon fat, add the diced onion, celery, and carrot. Sauté the vegetables, stirring occasionally, until the onion becomes soft and translucent, approximately 7-8 minutes.

Next, add the potatoes, corn kernels, salt, black pepper, and cayenne pepper to the pot. Pour in the prepared corn stock, bring the mixture to a gentle boil, and then reduce the heat to a simmer. Cook the chowder uncovered for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Adjust the seasoning with additional salt and pepper as needed.

To serve, ladle the chowder into bowls, topping each with the crispy bacon bits and a sprinkle of chopped chives.