For salsa, combine chopped ingredients in a medium bowl and add lime juice. Season with salt and set aside until needed.
Stir together dry ingredients for griddle cakes in a medium bowl.
Add buttermilk, egg, and melted butter. Stir until combined and then fold in sweet corn and green chiles.
In a large cast iron skillet, heat rice bran oil over medium heat. Once hot, add batter in ¼ cup amounts. Let fry for about 3 minutes per side. Gently flip.
When cakes are done frying, remove and let dry on a paper towel.
Serve griddle cakes with sour cream and big spoonfuls of pepper salsa.