In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize. 

 Add diced pepper and remove from heat.

 Boil potatoes until just tender; drain until dry.

 In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed.

 Fold in roasted corn-pepper mixture and cilantro. Chill 1 hour before shaping. 

 Shape potato mixture into patties. In a hot sauté pan, brown patties in oil on both sides. Serve hot.

Source: Idaho Potato Commission