Cover a large pot of water with a lid and bring to a boil. When boiling, remove the lid, season well with salt, and add in the corn. Turn off the heat, cover the pot, and set a timer for 8 minutes. After 8 minutes, check the corn. The kernels should be bright yellow and plump. If not, pop the lid back on for another minute or two until the kernels are cooked.
Meanwhile, add the butter to a small bowl. Add in the garlic powder and chives, season with salt, and mix well to combine.
Spread the garlic butter over the hot corn and scatter with the Parmigiano Reggiano. Season with salt and pepper and serve immediately.
