Remove the corn from the ears.

Place a cast-iron skillet over medium-high heat and add the corn to the pan. Let it cook for about 2-3 minutes, stirring occasionally, to develop a lovely char.

Add the chopped bacon and cook until the corn is well-charred and the bacon is crisp, roughly 5 minutes.

In a separate skillet, melt the butter and sauté the chopped onion until it softens.

Pour in the heavy cream and combine it with the corn mixture, letting it simmer for about 4-5 minutes while stirring occasionally.

Season with salt and pepper, and finish with a sprinkle of fresh chives before serving.