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Drain and rinse 2 (15-ounce) cans corn kernels. Place in a medium saucepan. Cook over medium heat, stirring occasionally, until the moisture from the corn evaporates and there is some browning at the bottom of the saucepan, about 8 minutes.
Reserve ½ cup of the corn. Transfer the remaining corn to a blender. Add 2 cups unsweetened oat milk or whole milk and blend until smooth.
Melt 2 tablespoons unsalted butter in the same saucepan (no need to clean) over medium-high heat. Add the reserved corn and cook until corn kernels start to brown and pop, about 1 minute. Pour in the blended soup, add ½ teaspoon kosher salt, and simmer until slightly thickened, 2 to 3 minutes.
Taste and season with more kosher salt as needed. Serve topped with freshly ground black pepper and finely chopped fresh chives if desired.