Place corn kernels in the bowl of a food processor and process until coursely chopped. Transfer to a large bowl and add the eggs, chiles, onions and cheese. Stir until thoroughly combined. Add the flour, cornmeal, Old Bay and salt. Stir until incorporated.

In a large skillet, heat the oil over medium high heat. When the oil is hot (it should be shimmering) add a tablespoon of the batter and slightly flatter it out. Add 3 or 4 more tablespoons to the pan, making sure that the fitters don't touch. Cook for 3 - 4 minutes until the fritters are golden brown at the edges. Carefully flip them over and cook on the other side. Carefully remove them from the pan and drain on a paper towel lined rack.

Serve with a dollop of sour cream and salsa.