Line a baking sheet with an oven-safe wire rack. Place prepared baking sheet in oven, and preheat oven to 200°F.

Whisk together cornmeal, flour, baking powder, pepper, baking soda, and 1 ¼ teaspoons of the salt in a large bowl. Set aside.

Whisk together buttermilk, 2 of the eggs, and 2 tablespoons of the honey in a medium bowl. Add buttermilk mixture to cornmeal mixture, and stir until just combined.

Stir in cooled butter until combined. Fold in corn and 1 tablespoon each of the basil and chives. Let stand at room temperature for 10 minutes.

Meanwhile, preheat a round 8 ½-inch waffle iron to medium heat according to manufacturer directions.

Whisk together crème fraîche, whipping cream, 1 teaspoon of the lemon juice, and remaining ¼ teaspoon salt, 1 teaspoon honey, and 1 tablespoon each basil and chives in a medium bowl. Cover and place in refrigerator until ready to use.

Pour about ¾ cup waffle batter into preheated waffle iron. Cook waffles according to manufacturer directions, about 4 minutes.

Remove waffle from iron; transfer to prepared baking sheet in preheated oven to keep warm. Repeat process with remaining batter to make 6 waffles total.

While waffles cook, fill a large, deep skillet with water to a depth of about 1 ½ inches; add remaining 1 teaspoon lemon juice, and bring to a simmer over medium.

Crack 1 egg into a small bowl, and gently slip into simmering water; quickly repeat process with 5 additional eggs.

Cook eggs over medium, adjusting heat as needed to maintain a simmer, until whites are set and yolks are still runny, 3 to 5 minutes.

Using a slotted spoon, remove poached eggs, and place on a paper towel-lined plate. Repeat cooking process with remaining 6 eggs.

Top each waffle with 2 poached eggs. Divide salmon and crème fraîche mixture evenly among waffles. Garnish waffles with additional pepper and chives.