Sift the flour into a mixing bowl. Add the yellow cornmeal, sugar, baking powder and salt and mix.
Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and allowing to sit for a minute.
Add the soy milk, flax egg and vegan butter to the mixing bowl and whisk together with a hand whisk until the lumps are removed.
Finally add the whole corn kernels and the chopped chives.
Heat a pan on the stove with a little coconut oil.
When the oil is hot add just enough batter (around ¼ cup batter per fritter) to form two rounds of batter in the pan. Don't swirl the batter around. It's okay for them to be quite thick.
When the batter gets dry along the edges, flip them over. Let them cook each side until browned, pressing down with the spatula so that any uncooked batter in the middle will press out to the sides.
Repeat until your batter runs out.
Serve hot or cold with vegan sour cream and/or sweet chili sauce.