Preheat the oven to 250°F.

Thinly slice the dry chorizo.

Cook chorizo in a medium skillet over moderate heat until browned and fat is rendered (about 5 minutes).

Transfer cooked chorizo to a mini food processor and pulse until finely chopped.

Alternatively, chop the chorizo by hand.

In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt.

Add softened butter and stir until blended into the dry ingredients.

Stir in chopped olives and chorizo.

Make a well in the center of the mixture.

Add milk and beaten egg to the well.

Stir until the mixture is evenly moistened.

Heat a nonstick griddle or skillet over moderately low heat and brush lightly with butter.

Form dough into 2-tablespoon-size balls.

Place half of the dough balls on the heated griddle.

Use a lightly oiled spatula to press each ball into a 3-inch round.

Cook the griddle cakes until golden brown on both sides and cooked through (about 7 minutes total), flipping once.

Transfer cooked cakes to a baking sheet and keep warm in the preheated oven.

Repeat with the remaining dough, brushing the griddle with butter as needed.

In a small bowl, combine the remaining butter with sambal oelek and a pinch of salt.

Stir to create the chile butter.

Serve the warm griddle cakes with the chile butter.