Chipotle Aioli:

1. Add all ingredients in a bowl and stir to combine. Adding lime juice until desired consistency is reached. Add salt and pepper to taste.

2. Set aside in fridge for at least 30 minutes.

Corn Fritters:

1. Over medium heat cook the diced pancetta until browned and crispy. Pull from the pan and drain on paper towel lined plate to cool.

2. In the same pan sauté the Fresno chili and set aside to cool.

3. In a medium bowl whisk the eggs. Whisk in the flour, cornmeal, baking powder, sugar, salt, garlic powder, smoked paprika and pepper. With a spatula fold in the corn, cheddar cheese, green onion, Fresno chili and pancetta.

4. Heat a large non-stick pan over medium heat, adding enough oil to coat the bottom of the pan. Working in batches add batter approximately ¼ cup at a time, making sure it is spread evenly. Fry on each side for about 3 minutes (until golden).

5. Remove from pan, place on cooling rack and sprinkle with Maldon.

6. Serve immediately with chipotle aioli drizzle  or on the side.