Begin by heating a large heavy-bottomed pot over medium heat. Add unsalted butter and allow it to melt, swirling the pan to coat.

Once the butter is foamy, add finely chopped onion, sautéing for 3-4 minutes until translucent. Introduce minced garlic and sliced jalapeños, cooking for an additional minute until fragrant.

Stir in diced Yukon Gold potatoes and corn kernels, mixing to combine with the aromatics. Pour in low-sodium chicken or vegetable broth, ensuring the mixture is covered. Increase the heat and bring to a gentle simmer, allowing it to cook for about 15 minutes, or until the potatoes are fork-tender.

Reduce the heat to low and carefully stir in the heavy cream, ensuring it melds perfectly with the chowder. Sprinkle in smoked paprika and ground cumin for added depth and warmth. Allow the chowder to rest for 2 minutes on the stove.

With a ladle, remove half of the chowder and blend it until smooth using an immersion blender. Return the creamy portion to the pot, stirring gently to combine and maintain some texture.

Ladle the chowder into warm bowls, and finish with a sprinkle of fresh chives. Serve hot alongside crusty sourdough bread.