Begin by husking the corn and cutting the kernels off the cobs, collecting sweet kernels in a bowl. Use the back of a knife to scrape the cob for corn 'milk' and set aside.

In a large pot, heat olive oil and butter over medium heat. Add chopped onion and celery, sautéing for about 2 minutes until softened.

Stir in minced garlic and cook for another minute.

Add 1 teaspoon of kosher salt, black pepper, thyme, and cayenne pepper (if using). Mix well and cook for about 1 minute.

Pour in vegetable broth and add the corn cobs. Bring to a simmer over medium-high heat for 10-15 minutes.

Remove the corn cobs and add diced potatoes. Cook for an additional 10 minutes or until potatoes are nearly tender.

Stir in reserved corn kernels and milk, simmering for 5 more minutes until everything is tender.

Adjust seasoning as needed and stir in minced chives before serving.