Finely grate the lime zest into a large bowl. Cut the zested lime into wedges and set aside. Add drained chickpeas to the bowl with zest and mash well with a potato masher. Stir in drained corn, flour, egg, 2 Tbsp. cilantro, 1/3 of the green onions, curry powder and 1/4 tsp. salt.

Squeeze enough juice from 1 or 2 lime wedges to get 1 1/2 tsp. juice; stir into yogurt with remaining green onions, 1/4 cup cilantro and 1/2 tsp. salt together in a medium bowl. Transfer 2/3 cup of the yogurt sauce to a medium bowl; add carrots, toss to combine and season to taste with salt and pepper.

Heat 2 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Drop 4 portions (scant 1/4 cup each) of the corn mixture into the pan, spacing them evenly apart. Using a spatula, gently flatten each into a 3-inch wide fritter (about 3/4-inch thick). Fry until golden brown, 2 to 2 1/2 minutes per side.

Transfer to a serving plate and repeat with remaining oil and corn mixture (should get 12 fritters). Serve fritters with yogurt sauce, carrot slaw and remaining lime wedges.