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Stir together corn, cream, sugar, salt, and pepper in a 3- to 4-quart slow cooker. Scatter cubed cream cheese and butter over corn mixture. Cook on HIGH for 3 hours, stirring and scraping sides of slow cooker every hour. (Alternatively, cook on LOW for 6 hours stirring every 2 hours). Remove lid and stir again until well combined.
Use an electric hand blender to blend some of corn mixture, leaving about half of the kernels whole. Let sit, uncovered, for 10 minutes to thicken. Spoon into a bowl and garnish with chives. Serve immediately.