When I was growing up, cream cheese had one companion – chives. Many, many chives. Bright green and full of flavor, they were delicious confetti. But sometimes I want to add their light, onion flavor to a dish without contributing extra texture or spots of color. Consider corn chowder or lobster bisque. A drizzle of chile chive oil adds herbal onion flavor and a fun, spicy kick that melds beautifully where chopped chives would fall short.