Meanwhile, in a large Dutch oven or saucepan, heat the oil or butter. Saute the onion and leeks over medium-high heat until soft, about 5 minutes. Add the wine and cook until reduced by half, 2 minutes. Add the clam juice, potato, shrimp stock, salt, and thyme. Bring to a boil then simmer, covered, until the potatoes are al dente, about 10 minutes. Whisk in the coconut milk and sriracha. Fold in the corn kernels and shrimp. Return to a simmer and then immediately remove from the heat. Taste for seasoning and add the chives. Ladle the chowder into bowls and serve.