Use a small, sharp knife to cut the length of the corn close to the core to remove the kernels. Repeat with remaining cob.
Cook corn kernels in a saucepan of boiling water over medium- high heat, 2 minutes.Drain
Sift flour into medium bowl and make a well in centre. Whisk together milk and eggs in a jug. Gradually stir milk mixture into flour to make smooth batter. Stir in corn and chives. Season with salt and pepper.
Brush a large non-stick frying pan with oil and heat over medium-high heat. Spoon four 1/4-cup quantities of batter into pan, about 4cm apart. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds until golden underneath. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining batter in 2 more batches to make 12 pancakes.
Meanwhile, combine the sour cream and dill in a small bowl.
Place 2 pancakes on each plate. Top with slices of smoked salmon and dollop with dill sour cream. Serve with lemon wedges and dill sprigs if desire