In a large skillet, cook bacon until crisp. Drain, reserving 2 T. of drippings. Crumble bacon; set aside. Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well. Pour into a 1 litre baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 180ºC or 20 25 minutes or until heated through. Sprinkle with chives.