Combine cornmeal, flour, baking powder, salt, and baking soda in a large bowl. Whisk together kefir with egg and add to dry mixture. Set aside.
Heat 1 tablespoon oil in a large saute pan over medium heat. Add corn, anaheim pepper, and jalapeno, and saute until softened, about 5-6 minutes. Remove from heat and stir in chopped scallions, cilantro, and 1 teaspoon chili powder. Let cool slightly.
Meanwhile, make chipotle lime crema. Combine sour cream with cilantro, chipotle adobo juice, and lime juice. Season with salt and pepper and set aside.
Add cooled vegetable mixture to cornmeal batter and stir until combined. Add shredded gouda and stir until combined.
Heat 2 tablespoons oil in a large saute pan over medium heat. Scoop ¼ cup batter per corn cake onto pan. Cook until golden brown, flip and cook until browned on the other side. Repeat with the remaining batter.
Transfer kefir corn cakes to a serving plate and place a dollop of chipotle lime crema on top. Top with fried eggs, cilantro, and fried shallots. Sprinkle with maldon salt and freshly cracked black pepper. Serve immediately.