Place corn kernels in a food processor and pulse until roughly chopped. Transfer to a mixing bowl and add eggs, cheese, onions and chiles. Fold in flour, Old Bay seasoning, salt and cornmeal.

Heat a large heavy skillet to medium-high on the stove top. When the oil is shimmering, add about two tablespoons batter to the pan and flatten it out gently with the back of a spoon. Repeat this process until there are 3-4 fritters in the pan, making sure that the edges do not touch one another. Cook for 3-4 minutes, or until the fritters are golden and brown on the edges. Flip gently with a spatula and cook for 2-3 minutes on the other side. Once browned on both sides, remove the fritters to a paper towel lined plate to drain. Repeat this process until all of the batter is gone. You can keep the first batches of fritters warmed in a 300 F oven until all of the fritters are cooked. Serve warm with a dollop of sour cream.