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 sauté for 5 minutes or until tender. Add corn and sauté 5 minutes. Stir together onion mixture, cornbread mixture, green chiles, and next 5 ingredients.
SHAPE mixture into 20 (3-inch) patties. Chill, if desired.
COOK one-third of patties in 1 ½ 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 degrees for 8 to 10 minutes.
Melt butter in a 13x9 inch pan in a 425 degree oven for 5 minutes. Stir together white cornmeal mix and next 4 ingredients in a large bowl.