Place the corn kernels on paper towels and pat thoroughly to remove excess moisture, which prevents sogginess.

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper.

In a medium bowl, whisk the beaten eggs and milk until fully emulsified.

Create a well in the center of the dry ingredients and pour in the egg mixture, stirring until just combined into a thick batter.

Fold in the dried corn kernels, shredded cheddar, grated parmesan, and sliced green onions until evenly distributed.

Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until it reaches approximately 350°F (175°C) or a drop of batter sizzles immediately.

Working in batches of 3 or 4 to avoid overcrowding, drop 1/4-cup portions of the batter into the hot oil.

Lightly flatten each mound with the back of a greased spatula to about 1/2-inch thickness.

Fry for 2 to 3 minutes per side until the edges are deep golden brown and the cheese is caramelized.

Transfer the fritters to a wire cooling rack set over a baking sheet to maintain airflow and prevent the bottom from steaming.

Serve immediately while hot, ideally with a side of sour cream or spicy remoulade.