Place a small bowl upside down inside a wide, shallow bowl. Working with one ear at a time, stand the corn on top of the small bowl and cut the kernels off the cob so they drop into the large bowl. Using dull side of the knife, scrape down the cob to release the corn milk. In a blender, puree half the corn with 2 cups stock.
In a soup pot, heat the EVOO, one turn of the pan, over medium-high, then add the butter. When the butter foams, add the potatoes and the next 7 ingredients. Reduce the heat to medium, partially cover and cook until the vegetables soften, 10 to 12 minutes.
Add the kernels, corn puree and the remaining 4 cups stock to the pot. Bring to a boil, reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes. Stir in the cream cheese until melted; season with salt and pepper.
Serve the chowder in bowls and top with the garnishes.