Begin by heating a large heavy-bottomed pot over medium heat. Add the unsalted butter and allow it to melt until it becomes foamy, which should take about 2 minutes.

Once the butter is bubbly, add the chopped onion to the pot. Sauté for 3-4 minutes, stirring frequently, until the onions turn translucent and fragrant. Next, add the minced garlic and sliced jalapeños, stirring them in and cooking for an additional minute.

Incorporate the diced Yukon Gold potatoes and fresh corn kernels into the pot. Mix everything well, allowing the vegetables to meld with the sautéed aromatics. Pour in the low-sodium chicken or vegetable broth, stirring to combine, and bring the mixture to a gentle simmer over medium heat.

Cover the pot and let the chowder simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Keep an eye on the pot, ensuring the heat remains steady.

Once the potatoes are tender, carefully stir in the heavy cream, mixing until fully combined. Reduce the heat to low and allow the chowder to rest off the heat for 2 minutes.

Ladle the Creamy Jalapeño Corn Chowder into bowls and garnish with freshly chopped chives. For an extra touch of brightness, you might add a squeeze of lime.