Prepare the Chive Cream and set aside.

 

Combine the corn, eggs, salt, baking powder, Southwest seasoning, cumin, turmeric, chili powder, cayenne, black pepper, masa harina, and flour. Whisk in the milk until thoroughly incorporated. Mash the corn with the whisk to break the kernels and release their flavor. Stir in 2 tsp of the oil.

 

Heat 1 Tbsp of the oil in a large skillet over high heat. To make the flapjacks, spoon 10 Tbsp of the batter (about 2 inches across, or the size of a silver dollar) into the hot skillet. As soon as bubbles appear at the edges (about 1-1/2 minutes), lift 1 side of a flap with a spatula. If the bottom is golden brown, flip all of them over and brown the other side, for about 1 minute. Remove the corn flap to paper towels and add the remaining 2 Tbsp oil to the skillet. When it's hot repeat the process for the second batch.

 

To serve, spread 3 Tbsp of the Chive Cream on each of 8 dinner plates, and arrange 5 flaps on top, overlapping. Add 1 tsp of caviar to the top, and cross 2 chives over the caviar.

 

* Masa Harina is flour made from corn that has been cooked and soaked in lime water. Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets. If you cant' get fresh poblanos, substitute New Mexican Green, Cubranelles, or Anaheim chile peppers.