In a medium saucepot, sauté the shallots and peppers with one tablespoon of butter until soft, about 3-4 minutes. Add 4 cups of chicken stock and bring to a boil. Stirring continuously, slowly add in the yellow corn polenta until a smooth consistency forms. Lower the heat to medium and continue to stir the polenta adding more chicken stock to loosen if necessary. Add the remaining two tablespoons of butter, roasted corn, chipotle puree, peppers, and season to taste with salt and pepper. When polenta has cooked, spread evenly over a buttered sheet pan and place in refrigerator to cool completely. Remove polenta from refrigerator and cut out 1 1/2 inch circles with cookie cutter. Coat lightly with flour and quickly pan fry in a sauté pan with corn oil until golden brown.