Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character
. Add the corn
and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the tomato puree
, stirring, until the corn is just tender, about 2 minutes.
Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.
Chef's Note: This dish can be started on the stove, then finished or reheated on the grill.