Corn Cakes with Shrimp and Chipotle Butter: Tortillas de Maize

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1 cup Pico de Gallo, recipe follows

6 1/2 tablespoons pureed chipotle chiles in adobo sauce

2 tablespoons water

30 large shrimp, about 1 1/2 pounds, peeled and deveined

1 cup unsalted butter, softened

Corn Cakes:

3/4 cup all purpose flour

1/2 cup coarse cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

1 1/4 cups buttermilk

2 tablespoons melted unsalted butter, cooled to room temperature

1 egg, beaten

1 cup fresh corn kernels, from 2 small ears

2 scallions chopped

3 tablespoons unsalted butter

2 scallions, finely chopped, for garnish

Pico de Gallo:

1 tablespoon finely diced onion

1 cup diced Roma tomatoes

1 serrano chile, seeded and minced

1 tablespoon finely chopped fresh cilantro

1 teaspoon sugar, to taste

2 tablespoons Mexican beer

1 teaspoon salt

1/2 lime juiced