Preheat the oven to 325 degrees, and line a large baking sheet with foil topped with a piece of parchment paper.
Cut the bacon strips in half lengthwise. Arrange on the baking sheet in a single layer.
Cook the bacon until lightly browned but still flexible, about 25 minutes. Remove from the oven and drain on paper towels.
While the bacon is cooking, fill a large pot with water deep enough to cover the corn. Bring to a boil, add the corn, and cook until tender, about 10 minutes. Remove from the oven and drain the corn on paper towels to dry.
Preheat the grill to medium temperature. Tear six sheets of heavy duty aluminum foil large enough to wrap the corn.
Melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring frequently, until garlic sizzles, about 3 minutes. Remove from heat and reserve.
Arrange each ear of corn on a square of foil and brush all over with the garlic butter.
Wrap each ear of corn in several strips of bacon, securing with toothpicks if you wish. Wrap the corn in the foil.
Arrange the foil wrapped corn on the grill and cook, turning several times, until you hear the bacon sizzling. Check one to make sure the bacon is brown and remove from the grill.
Open foil packets, remove toothpicks if you used them, sprinkle with chopped chives and serve.
You can prepare the bacon wrapped corn up to an hour in advance, through the step of wrapping the bacon-wrapped corn with foil. Hold on a platter at room temperature until you're ready to put it on the grill and proceed.