Preheat oven to 400℉. Prepare a hot two-zone grill fire or preheat a gas grill on high heat for 10 minutes. Alternatively, preheat a grill pan or indoor grill over medium-high heat.
Grill corn, turning frequently, until browned all over. Let cool slightly, then cut kernels from cobs.
In a large skillet over medium heat, cook bacon, turning once, until browned and crisp. Transfer to a plate lined with paper towels to drain, then crumble bacon.
In a large bowl beat together cream cheese, Cheddar, and sour cream until smooth. Fold in chives, corn, and bacon. Transfer to a shallow baking dish just large enough to hold the dip. Bake until browned and bubbling, about 20 minutes.
Serve dip with Mission Thin & Crispy Tortilla Chips.