In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute 4-6 minutes longer or until shrimp turn pink. Remove from the heat and set aside.
In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives. Yield: 4 servings.