Crab Cakes with Roasted Corn Salsa

Name: Crab Cakes with Roasted Corn Salsa
Ingredients: 6 cups jumbo lump crabmeat, picked over; ⅔ cup diced red onion; 1 cup diced red bell pepper; ½ cup chopped fresh chives; 2 tablespoons plus 2 teaspoons Creole seasoning or Old Bay; Juice of 1 lime; 4 large eggs, beaten; ¼ cup mayonnaise; 1 cup panko bread crumbs; 4 tablespoons (½ stick) unsalted butter; 1 cup mayonnaise; 2 tablespoons hot sauce; Juice of ½ lime; 4 ears sweet corn, husks and silk removed; 1 red onion, diced; 3–4 Roma tomatoes, chopped; 1 bunch cilantro, roughly chopped; Kosher salt and ground black pepper to taste; Juice of 1–2 limes