In a medium sized bowl whisk the eggs with the milk. In another bowl, mix the flour, baking powder, salt, pepper and cayenne. Add the wet ingredients to the dry and mix in the cheese, corn, peppers, scallions and cilantro.
Meanwhile, heat two skillets with 1/8 inch of olive oil. Heat until a drop of water sizzles when dripped into the pan indicating a hot oil. Using a spoon, drop a teaspoon of the corn batter into the oil and flatten a bit with the back of the spoon.
Turn the heat down to a medium high and cook for approximately 3 minutes per side until golden.
Drain on a paper towel lined plate and serve or if freezing, immediately transfer to a baking sheet lined with foil. Place in a freezer uncovered in a single layer and freeze until hardened.
Just make sure the oil isn’t too hot to overcook the patties or that the batter doesn’t cook all the way through.
Transfer the patties to a paper-towel lined plate and drain for a minute or two before placing on the baking sheet and freezing immediately. Continue until all the batter is used. You might have to change the oil a few times.
Freeze for a couple of hours and then transfer to freezer bags or airtight container careful to remove excess air.
To re-heat, place in a hot (400 degree) oven and cook for ten minute per side.