For dipping sauce: 

1. Whisk together the mayonnaise, ketchup, worcestershire sauce, black pepper, garlic powder and old bay seasoning until combined. Cover and refrigerate for 1-2 hours to let the flavors come together.

For the fritters:

1. Prep the zucchini: Shred the zucchini on the medium holes of a box grater. Place in a bowl and sprinkle the zucchini shreds with ½ teaspoon kosher salt. Allow the salt to draw out some of the moisture from the zucchini for 5-10 minutes. Transfer to a tea towel or cheesecloth and squeeze out any excess moisture. 
2. For the batter: In a large bowl, mix together the shredded zucchini, shallot, corn kernels, chives, jalapeno, eggs, all-purpose flour, parmesan cheese, garlic powder, ½ teaspoon kosher salt and black pepper until smooth.
3. Heat a medium nonstick or cast iron skillet over medium-high heat with a generous layer of olive oil (about ¼ cup). 
4. Drop a large spoonful of fritter batter into the skillet and flatten with the back of the spatula. Be careful not to overcrowd the pan and cook in batches, if necessary.
5. Fry each fritter for 2 minutes, or until golden brown. Flip and finish frying the backside until golden, another 2 minutes.
6. Top with dipping sauce and extra chives before serving.