Add the flour, baking powder, garlic powder, ½ teaspoon salt, pepper and jalapeños into a large bowl and whisk the ingredients together until combined. 

Next, add the corn, chives, almond milk and 1 tablespoon of olive oil to the dry ingredients and mix together. 

Lastly, add the two large eggs to the batter and whisk to combine. 

Heat a large cast iron skillet over medium heat and 1 tablespoons of olive oil to the skillet. 

When the olive oil is fragrant use a ¼ cup measuring cup to scoop the batter into the cast iron.

Spread the fritter out into a thin pancake shape. Scoop 1 or 2 more fritters into the cast iron if there is space. Do not over crowd the skillet. 

Cook each fritter for 2-3 minutes on each side or until golden brown. Remove the fritters from the cast iron and sprinkle with additional salt. 

Repeat until all of the fritters are prepared. Be sure you add a little more olive oil to the cast iron in between batches. 

Serve with Greek yogurt and garnish with more chopped chives.