In a large Dutch oven, melt the butter over medium heat. Once bubbling, add the onion, carrot, and potato, stirring frequently for 5-7 minutes until tender.

Stir in the corn, garlic, and season with salt and pepper. If desired, add cayenne pepper and cook for about 1 minute.

Pour in the chicken broth and whole milk, stirring to combine. Increase heat to high and bring to a gentle simmer. Reduce heat to medium-low and let cook for 10-15 minutes.

Remove from heat and let cool slightly. Blend the soup until silky smooth, reserving some corn for texture.

Return blended soup to the pot, stir in reserved corn, and cook over medium heat for an additional 6-8 minutes.

Just before serving, stir in lemon juice and garnish with chives. Serve warm.