Prepare the burgers: In a medium bowl, whisk together mayonnaise, lime juice, egg, soy sauce, cayenne, and salt.

Add bell pepper, onion, corn, and chilies and mix to combine. Add panko and stir again. Gently mix in salmon.

Divide mixture into six equal portions and shape each into a ball, then pat into burgers, about three inches in diameter and one inch thick.

In a cast-iron or heavy-bottomed skillet, heat oil over high heat. When the pan is hot, reduce heat to medium. Add a few patties, making sure not to overcrowd the pan.

Cook two to three minutes, until golden brown. Gently flip with a spatula and cook an additional two to three minutes. Transfer to a plate lined with a paper towel.

Prepare the sauce: In a small bowl, whisk together the yogurt/mayonnaise/sour cream, chives, Worcestershire sauce, lemon zest, and lemon juice.

Serve burgers on toasted buns with prepared sauce and a green salad, coleslaw, pickles, and/or baked fries.