Cook grits until thick and creamy; season, spread 1 inch deep in parchment-lined hotel pan, and chill until firm.
Cut into 2-inch squares (~ 60 pieces).
Sauté corn and red pepper in olive oil; season lightly.
Sear grit cakes on tabletop griddle until golden.
Top each seared grit cake with 1 Tbsp Hollandaise, small spoon of corn relish, and chive garnish.
Cook the grits thicker than you think, Spread the grits shallow for rapid, even chilling, Chill overnight for best structure, Cut the cakes with a hot knife or ring mold. Grit cakes can be bagged and frozen ahead of time. Corn relish prepared ahead, bagged and frozen.