For the chipotle butter:

1. In a food processor or with a fork, combine the softened butter and chipotle chiles and set aside.

For the corn cakes:

1. Combine the flour, cornmeal, baking powder, baking soda, salt and sugar in a medium bowl. In a large bowl, whisk the buttermilk and butter together and then whisk in the egg. Gradually add the dry ingredients to the liquid and whisk until thoroughly combined.
2. Purée 1/2 cup of the corn and fold it into the batter along with the whole kernels and green onions. Add a little buttermilk if the mixture seems too thick.
3. Using a nonstick pan over medium heat, ladle enough corn cake batter to form 3-inch cakes. Cook until golden brown ( about 2 1/2 minutes on each side). Keep the cakes warm in a 250°F oven until serving time. You should have 18 to 20 cakes.

Finishing and serving the dish:

1. In a large skillet, melt the butter over low heat. Sauté the shrimp until cooked through, 5 to 7 minutes.
2. Divide the corn cakes among serving plates (extra points for warm plates). Divide the shrimp between the plates and spread about 2 teaspoons of the chipotle butter over the shrimp. Sprinkle with green onions and serve the salsa and guacamole on the side.