Cut the kernals from the ears of corn and then scrape the cobs with a table knife to release all the milk into a bowl and add to batter.

Stir together the flour, sugar, chili powder (optional), salt and pepper in a mixing bowl. Set aside.

Combine the corn kernals, corn milk, diced pepper (optional), eggs, water and the cheese in another bowl. Add the flour mixture all at once. Sitr until the batter is evenly moistened. Stir in the melted butter.

Pour the oil into a large skillet to a depth of 1/4 inch. Heat over medium heat until it registers 350˚F on a deep-frying thermometer. Using a serving sppon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil to make 16 fritters in all. Do not over do the number in skillet at any one time as you want to maintain the oil temperature. Fry on the first side until golden brown and crisp, about 2 minutes. Turn once and fry until golden on the second side, another 2 minutes. Remove the fritters with a slotted spoon and drain on absorbent paper towel and season with salt. Keep the batches of fritters warm in an oven set to 200˚F. When all finished, serve immediately.