In a large, heavy-bottomed pot, heat the unsalted butter over medium heat until it bubbles and turns foamy, about 1-2 minutes.

Add the finely chopped onion and sauté for 3-4 minutes, until it becomes translucent and fragrant.

Stir in the minced garlic and sliced jalapeños. Cook for an additional 2 minutes.

Add the diced Yukon Gold potatoes and sweet corn. Pour in the low-sodium chicken or vegetable broth and stir.

Bring the mixture to a gentle simmer over medium-high heat, cooking for about 10-15 minutes until the potatoes are tender.

Stir in the smoked paprika, ground cumin, and season with salt and pepper. Cook for an additional 5 minutes.

Remove from heat and stir in the heavy cream, letting the chowder rest for about 2 minutes.

Ladle into bowls, topping with fresh chives.