smoky chicken corn cakes

this is from real simple mag. ryan and i liked this but the girls could've passed. see what you think.

1 3 1/2 -4 lb rotisserie chicken (i used 2 chicken breasts)
1 Tbs chopped canned chipotle chilies in adobo sauce
3 Tbs fresh lime juice
1 tsp kosher salt
1 small red onion, thinly sliced
4 Roma tomatoes, diced
1/3 cup fresh cilantro leaves
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
1/4 tsp black pepper
4 large eggs
1 cup part-skim ricotta
10 oz frozen corn, thawed
2 tsp canola oil
1/2 cup sour cream (optional)

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 tsp of the salt, the onion, tomatoes, and cilantro; set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn. Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2-3 minutes. Using a spatula, flip the cakes and cook 1 minute more. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.

I skipped the oil, but used the nonstick pan and they didn't stick at all.