Start by shucking the fresh corn, ensuring to remove all the silk. Cut the kernels off the cobs and set them aside.

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

Stir in minced garlic, kosher salt, ground black pepper, fresh thyme, and cayenne pepper. Cook for another minute.

Pour in low-sodium vegetable broth and add reserved corn cobs. Bring to a gentle simmer and cook for 10 to 15 minutes.

Remove the corn cobs and discard them. Add diced yellow potatoes and simmer for another 10 minutes until partially cooked.

Add reserved corn kernels and milk. Stir well and reduce heat to low. Simmer for about 5 minutes until potatoes are tender.

Taste and adjust seasoning if needed, adding more salt or pepper. Stir in chopped chives before serving.