Break empty cobs in half with your hands and place in a medium sized stockpot, cover with the water and add the sugar and a couple big pinches of salt. Bring to a boil and then lower to a simmer for about one hour to create a corn stock.
In another medium sized stockpot, melt the butter without any color and sweat the onions on low heat until translucent. Add the corn kernels and a couple big pinches of salt and continue to sweat on low heat until corn is tender. Put aside ½ cup of the cooked corn and onions to garnish finished soup later.
Strain the corn stock from the corn cobs, discarding the cobs, and add to onion and corn kernels. Simmer together on low heat for one hour.
Puree soup in batches in a blender until there is a creamy and smooth consistency. Readjust seasoning if necessary.
Ladle into bowls and garnish with rendered bacon, snipped chives, and buttered corn kernels.