In a large mixing bowl, combine the corn kernels, flour, cornmeal, baking powder, salt, cayenne pepper, and chili powder. Mix well to combine.

Stir in the shredded cheddar cheese, diced jalapeños, and chopped cilantro until evenly distributed.

In a separate bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Heat about 1 inch of vegetable oil in a large skillet over medium heat until hot (around 350°F).

Using a tablespoon, drop spoonfuls of the corn mixture into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.

Remove the corn bites from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.

Serve warm with your favorite dipping sauce, such as salsa or sour cream.