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Slice the corn off the cobs.
Chop the yellow onion.
Mince the garlic.
Chop the bacon.
Chop the green onions, separating the white/light green parts from the darker green parts.
Chop the potatoes.
Add the corn, yellow onion, garlic, bacon, and white/light green parts of the green onions to a pot.
Pour in the white wine and broth.
Add the bay leaf.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
Remove the bay leaf.
Add the Boursin cheese and stir until melted and combined.
Season with salt and black pepper to taste.
Serve the chowder topped with the darker green parts of the green onions.