Using a sharp knife, cut the kernels from each cob of corn. Scrape the cobs with your knife to remove any additional corn bits and corn milk. Set aside and save the corn cobs.

In a large pot, heat the olive oil and saute the onion until soft and just beginning to brown. Add the sausage and cook briefly to lightly brown. Add the broth and the reserved corn cobs and bring to a simmer. Add the potatoes and cook until tender, about 15 minutes. Add the corn and reserved scrapings and bring back a brief simmer. Turn off the heat to keep the corn nice and crisp. Season with salt and pepper and finish with the heavy cream. Garnish each bowl with fresh basil, if desired.