For the sauce:

1. In a blender add in all ingredients and blend on high for 10-15 seconds, until everything is combined!

For the pancakes:

1. Prepare your flax egg. In a small bowl, add together 2 tablespoons of flax meal and 6 tablespoons of water, mix together and set aside for 10-15 minutes to thicken.
2. Preheat a griddle or medium/large nonstick pan over medium heat.
3. In a large bowl, add in masa harina, all-purpose flour, cornstarch, baking powder, nutritional yeast, salt, and cumin. Mix together until everything is well combined and set aside.
4. In a blender, add the flax egg, 1 cup of almond milk, cashew yogurt and 3 tablespoons of corn. Blend on high for 10-15 seconds until smooth.
5. Add the contents of the blender into the dry ingredients and whisk until a batter-like consistency has formed. You can add more almond milk as needed if the batter is too thick.
6. Mix in the green chilies, scallions, and cilantro into the batter until all ingredients are combined.
7. Lightly grease the non-stick pan or griddle and add the pancake batter 1/4 cup at a time. Top each pancake with about 1 tablespoon of additional corn kernels. Flip once the edges begin to dry and bubbles appear on the surface. and cook for a few minutes more.
8. Remove from griddle and let cool, then top with the cilantro dill cream sauce, corn, scallions, and cilantro
9. Enjoy!