Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
In a medium bowl, combine the chicken meat, chipotle, juice, ¼ teaspoon of the salt, onion, tomatoes, and cilantro; set aside.
In a bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
Heat the oil in a large nonstick skillet over medium heat. Spoon in the batter ¼ cup at a time. Cook until golden brown and set on one side, 2 to 3 minutes.
Flip the cakes and cook 1 minute more.
Divide the cakes among plates and top with the chicken mixture. Serve with the sour cream, if desired.