Savory Buttermilk Corn Cakes

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1 tablespoon olive oil

2 cups frozen whole-kernel corn, thawed

1/4 cup finely chopped red bell pepper

1/4 cup seeded, finely chopped jalapeño pepper

1/4 cup finely chopped scallions

1/2 cup all-purpose flour

1/2 cup yellow cornmeal, preferably stone-ground

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

Cooking spray

Sour cream, optional

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