Baked Zucchini Corn Fritters

-1 Preheat your oven to 400 F.
-1 Grate your zucchini using a hand grater or box grater. Place it in a thin dish rag and squeeze out as much liquid as you can.
-1 Transfer it to a bowl with the corn, scallions, onion, cheese, eggs and spices and mix well. 
-1 Add in the baking powder and oat flour and combine together until evenly mixed.
-1 Line 1 large or 2 medium baking sheets with parchment paper. Scoop 1/4 cup of the mixture onto the tray and lightly flatten the top. You can also make these smaller by scooping only 2 tbsp worth of the mixture.
-1 Once the trays are filled, drizzle each fritter with olive oil. 
-1 Bake for 15 minutes on the middle oven rack, then gently flip each one and bake for an additional 7 minutes.  
-1 While they bake, prepare your chipotle cream by blending all of the ingredients together in a blender. Adjust salt to your liking. 
-1 Serve fresh with the chipotle cream. Store leftovers in the fridge for up to 5 days.