Shuck the corn, cut the kernels from the cob and transfer to a bowl. Set aside about 1/4 cup of the kernels for garnish. Using a spoon, scrape the cobs to release the last bits of the kernels and add to the bowl.
Melt the butter in a soup pot, add the shallot and sauté until soft and translucent. Add the flour, combine well and continue cooking, stirring often, until the mixture is golden.
Whisk in the chicken broth slowly until well blended, then bring the mixture to a simmer and stir in the corn. Continue cooking, stirring often, for 4 to 5 minutes, then stir in the half-and-half and season to taste with salt and pepper.
Transfer the soup to a blender and purée until smooth.
To serve, pour the bisque into individual bowls, drizzle with sriracha and garnish with corn kernels and chopped chives.