Prepare corn by cutting kernels from cob; reserve cobs. You should have approximately 5 cups of corn kernels from 6 cobs of corn. Heat butter in a medium saucepan over medium heat. When it foams, add onion and cook, stirring occasionally, until browned, about 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add half of the corn kernels and cook, stirring constantly, until golden, about 3 minutes. Add wine and scrape up any browned bits on bottom of pan. Cook until alcohol smell is gone, about 2 minutes. Add broth, water, reserved corn cobs, and season with salt and freshly ground black pepper, increase heat to high and bring to a boil. When soup is boiling, reduce heat to low and simmer, stirring occasionally, for 40 minutes.

Remove soup mixture from heat, discard cobs and set aside. Place half of soup mixture in a blender and puree until very smooth, about 2 to 3 minutes. Repeat with remaining soup mixture. Return mixture to saucepan, add remaining corn kernels, half-and-half, and vanilla bean and cook over medium heat for 20 minutes, stirring occasionally to prevent burning. Taste and adjust seasoning as desired. Meanwhile, prepare garnish. Mix cheese and chives and season with salt and freshly ground black pepper. Divide cheese mixture evenly among toasts. To serve, remove vanilla bean from soup and ladle soup into bowls. Garnish soup with bacon and float 1 to 2 cheese toasts in each bowl.