Roast the jalapeño under the broiler or over an open flame until the skin is blistered and blackened. Place it in a bowl and cover for 5 minutes, then peel away most of the skin. Remove the seeds if you’d like a milder sauce.

Add the roasted jalapeño, vegan sour cream, mayonnaise, garlic, lime juice, lime zest, cilantro, cumin, and salt to a blender or food processor. Blend until smooth and refrigerate while you prepare the fritters.

Cut the kernels from the corn. Measure out about ½ cup and blend it with the oat milk until mostly smooth. This creates a naturally creamy batter without adding extra flour.

Heat a dry cast-iron skillet over medium-high heat. Add about 1 cup of the remaining corn kernels and cook for 3 to 4 minutes, stirring occasionally, until lightly charred. Let them cool for a few minutes.

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

Add the remaining fresh corn, the charred corn, blended corn mixture, green onions, bell pepper, cilantro, lime juice, and 2 tablespoons avocado oil. Stir just until everything is evenly coated. The batter should be thick enough to hold together while still showing plenty of whole corn kernels.

Pour about ¼ inch of avocado oil into a large skillet and heat over medium heat. Once the oil is shimmering, scoop about ⅓ cup of batter for each fritter into the pan and gently flatten them to about 3½ inches wide.

Cook for 3 to 4 minutes per side, or until deeply golden and crisp. Transfer the fritters to a wire rack while you cook the remaining batches.

Serve warm with the roasted jalapeño lime crema, fresh cilantro, sliced jalapeños if desired, and plenty of lime wedges.