In a small bowl, combine corn and salsa; set aside.
Stir together salmon, chiles, cilantro, mayonnaise and egg until just blended. Form into 12 patties, a scant 1/4 cup salmon mixture each. Place bread crumbs in a shallow dish and coat salmon cakes with crumbs. Lightly spritz tops and bottoms of cakes with nonstick cooking spray.
Heat a large nonstick skillet over medium-high heat. Cook salmon cakes 2 to 4 minutes on each side or until lightly browned. Serve immediately with salsa.
