Preparation

1. Cut kernels from cobs with a sharp knife, reserve cobs. It helps to cut the corn from the cob on a parchment lined, rimmed baking sheet to keep the kernels from going everywhere and to help transfer the corn to the pot.
2. Cook leeks and garlic in olive oil in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 3-5 minutes. Add corn and cobs and water, and simmer, uncovered, 30 minutes. Remove corn cobs to a bowl and allow to drain as soup cools before blending. Discard the cobs, and put any accumulated liquid from the cobs back into the soup pot before blending. If you happen to have any extra cobs they would probably add more flavor - or use when making veggie broth as well.
3. Purée corn mixture in batches in a blender until very smooth (use caution when blending warm liquids). Press soup through a fine-mesh strainer into a bowl, discarding solids.
4. Reheat and season as desired with salt and hot sauce. Garnish with fresh chives. This very light soup can also be enjoyed chilled. Vary the garnishes as desired.