In a small skillet, sauté onion and green pepper in oil until tender; set aside.
In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined.
Fold in the corn, pimientos and onion mixture.

Heat a large skillet coated with cooking spray;
drop batter by 1/4 cupfuls into skillet.
Cook for 3 minutes on each side or until golden brown.

Serve with salsa.