In a large heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add diced onion, celery, and bell pepper, cooking for 8-10 minutes until vegetables are softened and translucent.

Add minced garlic and cook for an additional minute until fragrant. Stir in flour and cook for 2-3 minutes to create a light roux, stirring constantly to prevent burning.

Gradually whisk in white wine, scraping up any browned bits from the bottom of the pot. Allow wine to reduce by half, approximately 3-4 minutes.

Slowly add seafood stock while whisking continuously to prevent lumps from forming. Add bay leaves, Cajun seasoning, smoked paprika, and cayenne pepper.

Bring mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to meld and liquid to reduce slightly.

In a separate large skillet, melt remaining butter over medium-high heat. Season shrimp with salt and pepper, then sauté for 2-3 minutes per side until pink and just cooked through. Remove and set aside.

Add corn kernels to the same skillet and sauté for 4-5 minutes until lightly caramelized and tender. Set aside with shrimp.

Gradually stir heavy cream into the bisque base, then add the cooked shrimp and corn. Remove bay leaves and adjust seasoning with salt, white pepper, and additional Cajun seasoning as needed.

Simmer gently for 5-7 minutes to heat through and allow flavors to combine. Stir in fresh thyme and half the chives just before serving.

Ladle into warm bowls and garnish with remaining chives and sliced green onions. Serve immediately while hot.