In a large mixing bowl, combine the corn, cilantro, scallion, red pepper, cilantro, chipotle powder and salt. Mix in the egg and flour until everything is combined and no dry flour remains.
Heat the oil in a deep skillet set over medium heat until hot but not smoking. Spoon two tablespoons of batter into the oil; press gently with a spatula to flatten slightly. Cook 1 minute on each side, or until golden brown and cooked through. Remove from the pan and drain on a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
To prepare the dip, mix the cream cheese, chipotle and adobo, and lime juice in a medium bowl. Season to taste with salt.
Serve the corn fritters with chipotle dip and lime wedges.