Create an ice bath. Bring a large pot of salted water to a boil. Blanch 8 ears of corn until just cooked through but still crisp (about 2-3 minutes). Remove from pot and shock in ice bath. Remove kernels from cobs and reserve.
Heat a pan over medium-low heat and add butter. Sweat shallot and garlic until shallots are translucent but not brown (about 5-10 minutes). Add Chardonnay and reduce. Add cream and bring to a simmer. Remove garlic clove and allow the mixture to cool slightly. Reserve reduction.
Remove the corn kernels from the remaining 4 ears of corn with a sharp knife, reserving any juice and starch. Add reduction and raw corn together to blend. Strain through a fine meshed strainer into a sautéed pan and stir over medium heat until thickened.
Fold in reserved blanched kernels, adjust with cream, salt and lime juice. Serve.