adjust an oven rack to the middle position and heat the oven to 200°. Set a wire rack over a rimmed baking sheet and set aside.
Grate each ear of corn over the large holes of a box grater into a bowl. Using the back of the butter knife, scrape any remaining milk from the cob into the bowl.
Whisk the egg yolks, flour, salt and pepper into the corn mixture.
In a medium bowl, beat the egg whites and cream of tartar with electric mixer on medium low speed until foamy. Increase the speed to medium-high, gradually add the sugar, and whip until the whites form stiff peaks, 1 to 3 minutes. Gently fold the whipped egg whites into the batter until mixed.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering. Drop six heaping tablespoons of batter into the oil, then flatten each into a 2 1/2 inch diameter circle with the back of spoon. Cook until puffed and golden brown on both sides, about two minutes, flipping halfway through. Transfer the fritters to a paper towel lined plate, then transfer to the prepared wire rack and keep warm in the oven. Repeat with remaining oil and the remaining batter in five batches. Sprinkle with chives and serve. Serves 6 to 8