Combine crumbled cornbread and breadcrumbs in a large bowl, and set aside.
Cut corn kernels from cob.
Melt butter in a large nonstick skillet over medium-high heat; add diced onion, and saut for 5 minutes or until tender.
Add corn, and saut 5 minutes.
Stir together onion mixture, cornbread mixture, green chiles, next 5 ingredients, and if desired, red pepper. Shape mixture into 20 (3-inch) patties. Chill, if desired.
Cook one-third of patties in 1 1/2 tablespoons hot oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until patties are golden brown, turning gently once. Repeat procedure twice with remaining patties and oil.
Serve immediately, or remove to a wire rack to cool. Cover and chill 8 hours, if desired. To reheat, bake in a single layer on a baking sheet at 400 for 8 to 10 minutes.
