Cut kernels from ears.
Melt butter over medium heat in a large soup pot.
Add corn to butter and cook until corn is tender and juices are being released, about 30 minutes.
Add heavy cream and sugar. Continue cooking, stirring frequently until cream is steaming but not boiling.
Remove from heat.
Working in batches, puree corn and cream in food processor until smooth.
Strain each batch through a fine mesh strainer or chinois, pressing to get all liquid from solids.
Return solids and 1 cup water to food processor.
Puree until water is blended and mixture is smooth.
Strain as before.
Return smooth soup to medium heat.
Stirring continuously, add corn syrup in small portions to taste. (Corn syrup will not be necessary when corn is at peak sweetness.)
Add salt and white pepper to taste.
Continue cooking until soup is steaming, but never allow it to reach a boil.
Serve hot with a dollop of creme fraiche and diced chives.