Heat a grill pan over medium-high heat and spray with olive oil. Grill the corn for 8-10 minutes, turning occasionally until cooked and slightly charred. Remove from the grill, let cool, then cut the kernels from the cobs. Set aside.

In a large bowl, whisk together cornmeal, flour, baking powder, chili powder, garlic powder, and salt. In a separate small bowl, whisk the egg and milk, then pour into the dry ingredients. Stir to combine. Add chives, 2 cups of corn, 2 teaspoons lime juice, and ¾ cup queso fresco. Mix well.

In a skillet over medium heat, add 1 teaspoon of olive oil. Spoon 1 tablespoon of batter for each fritter, flattening slightly. Cook for 3-4 minutes until golden, then flip and cook for another 2-3 minutes. Repeat with the remaining batter.

For the topping, mix ½ cup corn, ¼ cup queso fresco, 1 teaspoon lime juice, and a pinch of salt in a small bowl.

In another bowl, combine yogurt, 2 teaspoons lime juice, and cilantro to make the cilantro lime yogurt.

Serve the fritters drizzled with cilantro lime yogurt, topped with the corn and cheese mixture, and garnished with chives and cilantro.