Slow-Cooker White Bean Soup

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1 1/4 cups dried cannellini beans, picked over and rinsed

3 carrots, roughly chopped

3 stalks celery, roughly chopped

2 cloves garlic, finely chopped

1 15-ounce can fire-roasted diced tomatoes

2 tablespoons extra-virgin olive oil

4 cups low-sodium chicken broth

2 bay leaves

Kosher salt and freshly ground pepper

3 ears corn, shucked

4 ounces Black Forest ham, diced

3 tablespoons chopped fresh chives, plus more for topping