In a large skillet, fry bacon until crisp, reserving bacon grease.
With a sharp knife, cut the kernels off the cob. Then using the dull side of the knife, "milk" the cob.
In the skillet where you cooked the bacon, add the butter and stir until melted. Add the corn, onions, chives, bacon and the spices. Cover and cook for 15 to 20 minutes. If more liquid is desired, add about 1/4 cup milk.