Stand each corn ear upright on its end. With small paring knife, holding the top of the cob with one hand, run knife carefully down the cob, just under the kernels to cut them off.
Cook kernels in boiling, salted water 2 to 3 minutes. Rinse with cold water to cool; drain well.
Combine corn, cornmeal, flour, baking powder and salt in large bowl. Add egg, butter, TABASCO® Chipotle Sauce and chives.
Heat oil in 12-inch skillet over medium-high heat. Spoon about 1 tablespoon batter into skillet, cooking about 8 corn cakes at one time. Cook 2 to 3 minutes; turn. Cook 2 minutes longer or until corn cakes are golden. Remove to plate. Repeat with remaining batter and oil.
Prepare aioli: Combine mayonnaise, TABASCO® Chipotle Sauce and garlic in small bowl.
To serve, spoon a small dollop of aioli on each corn cake. Sprinkle with chives.
Makes about 12 servings.
Nutritional information per serving: 180 Calories, 2 g protein, 8 g carbohydrate, 16g fat, 30 mg cholesterol, 306 mg sodium