Remove the corn from 4 corncobs.

In a large flat-bottomed skillet, melt the butter over medium heat on the stovetop. Add the onions, the corn from 4 cobs and 1 cup of Hatch chiles. Cook for 10 minutes. Stir occasionally.

After the 10 minutes of cooking, add the cream and salt to the corn mixture. Stir to combine. Let simmer for 5 minutes on low heat. Place this mixture into a blender or food processor and puree until smooth. Add the corn puree back to the skillet.

Remove the corn from the other remaining four cobs. Add the remaining corn and 1 cup of Hatch chiles to the pureed corn mixture. Stir until combined. Bring to simmer over medium-low heat and let cook, covered, for 15-20 minutes. Stir occasionally to prevent browning.

Top with fresh cilantro and serve warm.