In a large mixing bowl, whisk together eggs, salt, pepper, sugar and baking powder. Once combined, add flour and cornstarch. Stir into egg mixture until incorporated.

Add corn kernels, shredded cheese, bacon and jalapeno and gently fold into the mixture.

In a large skillet, heat olive oil on medium-high heat.

Once the oil starts to sizzle, add scoops of the corn mixture using ice cream scoop or large spoon.

Once in the pan, flatten the dollops out slightly, pressing very gently, careful not to break them apart.

Cook for 3-4 minutes until the first side has browned, then flip and cook on the other side for 2-3 minutes until golden brown.

Once browned, remove the cakes on a paper towel lined plate to drain before serving.