Melt unsalted butter in a medium skillet over medium-high heat. Add corn kernels and season with kosher salt. Sauté for about 3-4 minutes until golden. Remove from heat and transfer to a blender.

In the blender, add chopped heirloom tomatoes, ripe peaches, fresh basil, olive oil, kosher salt, and white pepper. Blend until smooth and adjust seasoning as necessary.

Pour the blended gazpacho into a bowl. Cover and refrigerate for at least 1 hour, ideally overnight.

Melt another tablespoon of butter in the skillet and add crumbled cornbread. Toast for 3-4 minutes until golden and crisp. Set aside.

Ladle chilled gazpacho into bowls, top with crunchy cornbread croutons, drizzle with olive oil, sprinkle chives, basil leaves, and finish with flaky sea salt.