In a bowl, mix together the corn, flour, eggs, chives, and onion.
Heat oil in a large, non-stick frying pan over medium heat. Divide the fritter batter by 1 tablespoon. Drop them into the hot oil, 8 per batch, and cook for 4 minutes on each side or until golden and cooked through. Drain them on a paper-lined plate. You should be able to make 16 fritters with this batter.
Serve the fritters hot, topped with the avocado salsa.
To make Avocado salsa:
Mash the avocado gently with a fork and add the lime juice. Add the capsicum, onion, coriander, sweet chilli sauce, and stir well to combine.
