Corn chowder:
2 ears white or yellow corn, husks removed
2 tablespoons olive oil
4 thin slices pancetta, cut into small pieces
1 white onion, small dice
3 stalks celery, small dice
1 pasilla chile, small dice
3 cloves garlic, minced
4 cups chicken stock
2 russet potatoes, cut into 1/2-inch dice
1 sprig fresh thyme
1 red bell pepper, small dice
4 cups heavy cream
1/4 cup Simi Sonoma County Chardonnay
Kosher salt and freshly ground pepper

Salmon:
4 (5-ounce) salmon filets, about 1 1/2 inches thick
Kosher salt and freshly ground pepper
1/4 cup olive oil
2 teaspoons minced fresh chives

Make the chowder: Cut the corn kernels off the cob into a bowl, scraping the cob with the blade of the knife to release its juices. Heat the olive oil in a large saucepan over medium heat. Add the pancetta and cook for about 10 minutes until crispy. Add the onion, celery, pasilla and garlic. Cook for 2 minutes. Add the stock, potatoes and thyme. Bring to a boil, reduce the heat and cook on a low simmer for 10 to 15 minutes until the potatoes are tender. Add the corn, bell pepper, cream and wine. Bring back to a boil, Reduce the heat and simmer for an additional 15 minutes or until the chowder is slightly thickened. Season to taste with salt and pepper. Keep warm over low heat.

Make the salmon: Generously season the salmon with salt and pepper. Heat a heavy-gauge sauté pan over medium-high heat. Add the olive oil and salmon, skin side up. Cook for 3 to 4 minutes, until golden brown. Gently turn, reduce the heat to medium and cook for 3 to 4 minutes until firm.

Divide the chowder among four large serving bowls. Arrange a piece of salmon in the center of each bowl and sprinkle the chives over the salmon.