PREPARATION:

1. Combine cornmeal, flour, baking soda and salt in large bowl; set aside.
2. Combine 3/4 cup buttermilk, eggs and cream cheese in blender container. Cover; blend on low speed until smooth. Add 1/2 cup corn; blend on low speed until coarsely chopped. Stir buttermilk mixture, remaining corn, ham and chives into cornmeal mixture.
3. Heat 1 tablespoon oil in large nonstick skillet over high heat. Drop 1/4 cup batter into hot oil; spread to 4-inch circle with wooden spoon. Cook corncake 2 to 3 minutes on each side until golden brown. Remove to paper towel. Repeat with remaining batter.
4. Combine beans, remaining 1/4 cup buttermilk, remaining tablespoon oil, vinegar, garlic, sugar and pepper in blender container. Cover; blend on medium speed until smooth.
5. Heat medium saucepan over low heat. Add bean mixture. Cook and stir 8 to 10 minutes until heated through. Pour into small serving bowl.
6. Serve corncakes with bean sauce, sour cream and tomatoes, if desired. Garnish as desired.