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Heat 2 tablespoons olive oil in a Dutch oven or medium pot over medium heat until shimmering. Add 1 small diced medium yellow onion, 1 small diced medium green bell pepper, 1 small diced medium red bell pepper, and 1 small diced medium jalapeño. Cook until softened, 4 to 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
Stir in 1 ¼ teaspoons Old Bay seasoning, 1 teaspoon smoked paprika, and ¼ teaspoon black pepper. Stir in 12 ounces sliced andouille sausage and 1 pound small diced Yukon gold potatoes. Cook, stirring often, until the potatoes go from translucent to opaque, 2 to 3 minutes.
Stir in 1 (32-ounce) low-sodium chicken broth and bring to a simmer. Simmer, reducing the heat as needed, until potatoes are tender, 15 to 17 minutes.
Turn off the heat. Stir in ¾ cup heavy cream. Taste and season with salt and black pepper as needed. Garnish with finely chopped fresh chives if desired.