Preheat oven to 375F. Line a baking sheet with parchment paper and place a cooling rack over top. Lay the bacon on the cooling rack and cook in the oven for 20 minutes. Remove from oven, dab grease off the bacon with a paper towel and then brush on the maple syrup. Return to oven for 5-7 minutes, until bacon is crisp and maple syrup is sticky.
While bacon is cooking, bring water to a boil in a large pot. Once boiling, whisk in the salt and corn grits and continue to whisk, almost constantly, for 20 minutes. Add the corn kernels to the pot and continue cooking for 5 more minutes. Grits should be quite thick at this point. Remove from heat and stir in the cream, cheddar cheese, 1 tbsp chives and freshly cracked pepper.
In a separate pot, fill with water and a splash of vinegar (vinegar optional). Bring water to a gentle simmer, over medium-low heat, and using a spoon, swirl the water to create a vortex. Have your eggs cracked in separate little containers, and making sure you have a good vortex going, gently lower an egg into the water. Don't overcrowd the pot, only cook 2 or 3 eggs at a time. Cook to your liking, we like a somewhat runny yolk. I don't time the eggs, I usually remove one with a slotted spoon and gently poke the center, if it isn't too jiggly, but is soft, it is done.
Add some corn grits to a plate, top with 1 or 2 poached eggs, two pieces of bacon and a sprinkling of fresh chives and cracked black pepper. Enjoy!