Preheat oven to 400°F.
Prepare zucchini salsa by combining zucchini, tomatoes, bell pepper, shallots, 1 Tbsp. lime juice, olive oil, cumin, salt, and pepper in a large bowl; stir well. Spread evenly on a greased, rimmed baking sheet. Bake at 400°F for 20 to 25 minutes, tossing once halfway through, until zucchini and tomatoes are browned. Set aside to cool. Transfer to a bowl; toss with remaining 2 Tbsp. lime juice and cilantro.
Prepare corn fritters by placing eggs, chives, jalapeño, lime juice, garlic, cumin, salt, and pepper in a large bowl; stir with a whisk. Add corn and 1/2 cup almond flour; stir to combine. Add remaining almond flour in 1 Tbsp. increments until mixture is firm enough to handle. Chill for 20 minutes.
Heat oil in a large nonstick skillet over medium. Form a scant 1/3 cup corn mixture into a patty; repeat with remaining corn mixture to form 6 patties. Working in batches of 3, cook fritters, turning once, until brown, 5 to 6 minutes per side. Top corn fritters with Greek yogurt (if desired) and roasted zucchini salsa.