Prepare aioli. Preheat oven broiler on high; place oven rack at top of oven. Arrange poblanos on foil-lined baking sheet and broil chilies in oven 4–6 minutes, turning occasionally, until skin is completely blistered. Transfer chilies to large bowl and cover bowl with plastic wrap; set aside to cool.
Peel blackened-blistered skin from chilies. Cut a slit in each pepper and remove seeds and stems. Juice lime (2 tablespoons). Add to blender (or food processor): poblanos, lime juice, and cilantro; blend until smooth. Transfer poblano mixture to small bowl; whisk in 1/2 teaspoon salt, sandwich spread, and garlic until blended. Chill until ready to serve.
Prepare fritters. Preheat oil in large Dutch oven to 350°F. Cook bacon following package instructions until crisp, then coarsely chop. Thinly slice green onions; finely chop jalapeño (remove seeds and membranes if desired). Remove husks and silks from corn (if needed); slice kernels from cobs (3 cups).
Combine in large bowl: chopped bacon, onions, Easy Onion, jalapeños, corn kernels, eggs, remaining 1 teaspoon salt, milk, baking powder, and flour until well blended. Form (scoop) into 1-inch fritters and carefully drop into oil, 1 scoop at a time. Fry (in batches) about 4–6 minutes until golden brown and cooked through. Transfer to paper towel-lined baking sheet until all fritters are fried. Serve immediately aioli on the side.
