1. Cut corn kernels off the cobs. Squeeze remaining corn milk out of cobs with the back of a knife. Place and corn and liquid in a blender and blend to a grainy consistency, not a fine puree.

2. Preheat the oven to 425°F. Grease an ovenproof 2-quart soufflé dish with the butter.

3. In a mixing bowl, blend together the corn, cheese, 6 egg yolks, chives, salt, and pepper. Place all 8 whites in a separate bowl; add the cream of tartar, and beat them to soft peaks. Using a rubber spatula, fold the whites into the corn mixture until they’re well incorporated. Pour the mixture into the soufflé dish, and bake, uncovered for 10 minutes. Reduce the heat to 375°F and bake for 30 minutes more.