Step 1

In a small bowl, stir together the mayonnaise, 2 tablespoons chili-garlic sauce and the lime juice. Taste and season with salt and pepper; set aside. In another small bowl, whisk together the flour, baking powder, ¾ teaspoon salt and ¼ teaspoon white pepper.

Step 2

In a food processor, pulse the shallots and chili until finely chopped, 8 to 10 pulses, scraping the bowl as needed. Add the corn and pulse until roughly chopped, 3 to 5 pulses. Add the eggs and the remaining 1 tablespoon chili-garlic sauce; pulse until well combined, about 2 pulses. Sprinkle the flour mixture over top and pulse just until the mixture forms a lumpy, evenly moistened batter, 3 to 5 pulses. Line a large plate with paper towels.

Step 3

To pan-fry, in a nonstick 12-inch skillet over medium, heat the ½ cup oil until shimmering (a small spoonful of batter added to the oil should sizzle on contact). Using a spoon, carefully drop about 10 heaping-tablespoon portions of batter into the oil; cook until golden brown on the bottoms, about 2 minutes. Using a spatula, flip the cakes and cook until golden brown on the second sides, about 2 minutes. Transfer to the prepared plate and sprinkle with salt. Fry the remaining batter in the same way; sprinkle the fritters with salt immediately after frying.

Step 4

To deep-fry, in a medium saucepan over medium, heat the 1 quart oil to 325°F; the oil should have a depth of about 1½ inches. Using a spoon, carefully drop about 6 heaping-tablespoon portions of batter into the oil; do not crowd the pan. Cook, occasionally turning the fritters, until golden brown all over, about 4 minutes. Using a slotted spoon, transfer the fritters to the prepared plate and sprinkle with salt. Fry the remaining batter in the same way, allowing the oil to return to 325°F before each batch; sprinkle the fritters with salt immediately after frying.

Step 5

Serve the corn cakes or fritters with the sauce for dipping.