In a big mixing bowl, add flour, paprika, baking powder, salt, pepper. Mix well.
Stir in milk and egg. Whisk until the batter is lump-free and no dry patches of flour in it. At this point adjust the seasoning and add more salt if required.
Add corn kernels, chopped green onion, and chopped jalapeno. Mix everything well.
Heat 2 tablespoons of oil in a pan.
Scoop the batter using an ice cream scoop. Place a cube of cheese in the middle and press gently.
Scoop the corn batter into the pan. spreading it lightly into a flat, circular shape.
Alternatively ( to above two steps), spoon 2 tablespoons of the batter to the pan. Place a cheese cube in the middle. Top it with another ½ tablespoon of the batter.
Cook for 3-4 minutes in medium-high heat and then flip. Cook for another 3 minutes until it is brown, crispy and cooked through.
Transfer the fritters to a paper towel.
Repeat the above step until the batter is over. (add more oil as required).
Serve with fresh tomato salsa or sour cream.