Blend sour cream, bell pepper and chives in small bowl. Cover with plastic wrap and refrigerate.
Blanch corn in boiling water to cover, about 1 minute. Drain and set aside.
Heat 2 tablespoons butter in skillet and saute shallots until soft, about 3 minutes. Add corn and whipping cream, and cook over low heat 15 to 20 minutes. Puree in food processor. Set aside.
Beat milk and eggs together in small bowl.
Whisk together flour, baking powder and 1/2 teaspoon salt in large bowl.
Melt 1 tablespoon butter and whisk into flour mixture along with milk mixture. Stir in corn puree, chives and salt to taste.
Brush nonstick skillet with butter and heat over medium heat until drop of water sizzles. Pour in 1 heaping tablespoon batter for each latke and cook until golden brown, about 1 minute. Carefully turn latke with spatula and cook until golden brown, about 1 minute. Brush skillet with additional butter before each batch of latkes.
To serve, spread large spoonful of Sour Cream-Chive Sauce in center of each plate, spreading evenly with back of spoon. Arrange 1 latke in center of sauce, top with smoked salmon and another latke. Sprinkle chives around each latke sandwich.
20 servings. Each serving: 133 calories; 178 mg sodium; 47 mg cholesterol; 9 grams fat; 10 grams carbohydrates; 5 grams protein; 0.24 gram fiber.