Prep: 1. Remove kernels from ears of corn. Make: 1. Whisk together corn flour, baking powder, salt and chile powder in a bowl. 2. In a saucepan, heat butter with milk and honey, until butter is melted. Set aside until tepid. 3. Make a well in center of dry ingredients and stir in milk mixture, 2 egg yolks, corn kernels, and chopped chile, if using. 4. In a clean bowl, beat 3 egg whites until stiff and holding shape, then fold egg whites completely into corn. 5. Heat some butter in a skillet. When hot, spoon batter in mounds into pan, spaced apart. Flatten them slightly if the batter is too rounded. 5. Let the corn cakes cook until browned on bottom and starting to bubble around edges. Flip the corn cakes with a spatula and cook on the other side for about 1 minute, until lightly browned on reverse side.