Add the 8 cups of water and corn cobs, bay leaf and about 2-3 tablespoons of salt to taste to the stockpot.  Bring to a boil and continue to cook on medium low heat until the broth is reduced to 6 cups, about 60 minutes.  You want the broth to be intense and flavorful as this is the base of your soup.  

Add the 8 cups of water and corn cobs, bay leaf and about 2-3 tablespoons of salt to taste to the stockpot.  Bring to a boil and continue to cook on medium low heat until the broth is reduced to 6 cups, about 60 minutes.  You want the broth to be intense and flavorful as this is the base of your soup.  

Peel potatoes, dice into large cubes and place in a large stockpot with very salty cold water.  The rule of thumb is the water should taste like the sea.  This is important as if you use enough salt in the boiling phases of the potatoes and corn, you won't need to add additional salt to the soup.  Bring potatoes to a boil over high heat then reduce heat to a high simmer.  Cook potatoes uncovered for about 15 minutes until very tender.  When the potatoes are cooked, drain well and let cool.  

Sautee your onion in olive oil until soft, about 5 minutes.  Set aside.  

Set aside 1 1/2 ears of the uncooked corn to use for garnish.  In batches, combine the onions, potatoes, corn broth, remaining uncooked corn, thyme divided among the batches, and the oat or almond milk in your vitamix and puree until smooth and thick.  As the soup is pureed, add it to the dutch oven.  Cook on low heat for about 25 minutes, to best combine flavors.  About 5 minutes left in cooking, add in 1/2 of the remaining corn.  At the end of the 25 minutes, snip in chives to taste and add sea salt and pepper to taste.  Garnish with the remaining corn, thyme, and drizzle with olive oil.   The soup can be served hot or cold.  If you eat seafood, a large grilled or raw shrimp, king crab or a lobster tail are beautiful garnishes to make this a more substantial meal.