In a Dutch oven, combine 4 cups of water, 3 halved garlic cloves, and a generous pinch of kosher salt and freshly ground black pepper. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes.

Carefully stir in 2 cups of whole milk, ½ cup of cubed unsalted butter, and ¼ cup of brown sugar if desired. Bring back to a boil while stirring gently.

Introduce 6 halved ears of corn into the pot, cover, and simmer for 6 to 10 minutes until kernels turn bright yellow and are tender.

Remove from pot and place on a serving platter. Garnish with freshly chopped chives and serve immediately.