COOK onion in olive oil in a large saucepan over medium until soft, 3 min. Add corn kernels, water, garlic and chopped chipotles. Boil, then reduce heat to medium-low. Simmer until corn is tender, 10 min.
WHIRL in batches, in a blender, until smooth. Strain soup through a fine-mesh sieve into same pan and stir in cream and salt. Cook until hot, 2 min. Serve topped with chives, bacon and sour cream.