Heat an 8 quart soup pot or Dutch oven over medium heat and add the oil, onions, celery and chilies, cooking until the onions lose their raw look, about 3 minutes. Add the potatoes, garlic and white wine and cook until the wine has reduced to a glaze, about 4 minutes. Add the water along with the corn cobs (not the kernels), diced tomatoes, fava beans, and half the sage leaves. Bring to a boil then reduce to a simmer for 30-45 minutes. At this point, remove the corn cobs from the chowder base and discard. Mix in the corn kernels, sugar snap peas, zucchini, the remaining sage leaves, vinegar and salt and pepper. Bring the mixture back to a simmer and cook an additional 15 minutes. Add the clams and cover the pot and cook for another 5-10 minutes. Correct seasoning if necessary and serve with a wedge of lime and a dollop of sour cream.