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PUREE:.
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In a large skillet bring 2 cups lightly salted water to a boil; add 3 cups corn.
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Return to boil; cover and cook until tender, about 3 minutes.
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Drain; cool slightly.
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In a food processor, puree corn with the yellow pepper.
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In the same skillet heat olive oil; add onion, chopped chile, and garlic; cook over medium heat until onions are tender.
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Add corn puree and broth; simmer, uncovered, over low heat for 15 minutes, stirring occasionally.
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Add the parsley and cumin; season with salt and pepper to taste
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Cover and set aside.
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FRITTERS:.
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Place 2 cups corn in a bowl; lightly crush with a potato masher.
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Stir in chicken, egg, milk, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper.
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In another bowl combine flour and baking powder; stir into the chicken mixture just until moistened.
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In a deep-fat fryer or large saucepan heat 2 inches of oil to 375u00b0F
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Drop scant 1/4 cup dough, a few at a time, into hot oil.**
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Fry for 3 to 4 minutes, turning if necessary, until golden brown and cooked through.
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Drain on paper towels; keep warm.
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TO SERVE:.
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Place puree on 4 plates; arrange fritters evenly atop.
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Garnish with cilantro and whole peppers, if desired.
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Serve warm.
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**NOTE : Corn may pop and cause oil to spatter; watch carefully while frying these fritters.
