Start with the sauce. Combine the cashews, water maple syrup, chipotle peppers and lime juice in a small food processor. Add more water as necessary to make a smooth sauce. Refrigerate until ready to serve.

Put half the corn into the food processor and puree. Transfer to a bowl and combine with the remaining whole corn kernels, flour, green onion, cilantro, garlic, salt and pepper.

Heat a non-stick pan over medium heat (you can use a bit of oil if you’re not a fat-free vegan). Use your hands to make balls of 1 ½ to 2 tablespoons of the batter. Place them into your pan and flatten with a spatula. Fry, flipping from time to time, until they are golden brown on both sides. Remove to a wire rack and allow to cool to the touch before serving.

Serve with the maple-chipotle sauce and a sliced avocado.