Chop the chile and the green onion finely.
Heat 1 tbsp oil in a frying pan.
Add the chile, the green onion, and the corn, and sauté for 3 to 4 minutes.
In a bowl, mix the milk, beaten egg, and 1 tbsp oil until smooth.
In a bowl, mix the cornmeal, flour, baking powder and 1/2 teaspoon of salt. [Tip: you can make ahead up to this point.]
Add the milk mixture gradually, about 1/3 at a time, mixing after each addition. Do not overmix. Add the corn mixture.
Heat a non-stick pan, medium heat. Grease very lightly with oil or butter.
To cook the pancakes, use about 1/4 cup (20 oz / 60 ml) of mixture for each pancake. You may be able to fit 3 or 4 in the pan at a time. Watch the pancakes for bubbles: when bubbles appear, they are ready to flip. When done, put in a gently-warmed oven, or cover, to keep these warm while you cook the rest.
Grease the pan between batches as you feel it needs it.