In a medium skillet over medium heat, cook the chopped bacon until browned and crispy, about 6-8 minutes. Add diced sweet onions and sauté for an additional 2-3 minutes.

Transfer a tablespoon of the mixture to a small bowl for garnish later, and keep the remaining bacon and onion mixture in the skillet.

In a large mixing bowl, whisk together the all-purpose flour, chopped chives, baking powder, salt, and cayenne pepper until evenly combined.

In a separate bowl, whisk the milk, egg, and canola oil until fully combined, then add to the dry ingredients and stir gently until just moistened.

Fold in the reserved bacon and onion mixture, along with the corn and Monterey Jack cheese, ensuring everything is evenly distributed.

Heat a skillet or griddle over medium heat and add oil. Pour about ¼ cup of the batter for each griddle cake, cooking for 3-4 minutes before flipping.

Continue cooking for another 3-4 minutes until golden brown, then repeat with the remaining batter.

Stack the warm griddle cakes, top with the reserved bacon and onion mixture, and drizzle generously with warm maple syrup before serving.