For the chicken
1 3 1/2- to 4-pound rotisserie chicken
1 tablespoon chopped canned chipotle chilies in adobo sauce
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1 small red onion, thinly sliced
4 Roma (plum) tomatoes, diced
1/3 cup fresh cilantro leaves
For the corn cakes
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon black pepper
4 large eggs
1 cup part-skim ricotta
10 ounces frozen corn, thawed (or one can sweet corn)
2 teaspoons canola oil
1/2 cup sour cream (optional)
Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
In a medium bowl, combine the chicken, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.