Step 1: Roast the Corn

1. If using fresh corn, cut the kernels off the cob. If using canned corn, drain and rinse it. For frozen corn, thaw completely.
2. Heat a skillet over medium-high heat and add the corn kernels. Cook for 5-7 minutes, stirring occasionally, until the kernels are lightly charred. Set aside to cool.

Step 2: Prepare the Corn Bite Batter

1. In a large mixing bowl, combine the roasted corn, diced jalapeños, shredded cheese, and chopped cilantro.
2. In a separate bowl, whisk together the flour, cornmeal, baking powder, chili powder, smoked paprika, cumin, and salt.
3. In another bowl, beat the egg with the milk and lime juice. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
4. Fold in the corn and cheese mixture, ensuring everything is evenly distributed. The batter should be thick but scoopable.

Step 3: Shape and Fry the Bites

1. Heat 1-2 inches of oil in a deep skillet or pot to 350°F (175°C).
2. Using a small cookie scoop or tablespoon, drop spoonfuls of the batter into the hot oil. Fry 5-6 bites at a time, being careful not to overcrowd the pan.
3. Cook for 2-3 minutes per side, or until the bites are golden brown and crisp.
4. Remove the bites with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.

Step 4: Make the Spicy Aioli (Optional)

1. In a small bowl, whisk together mayonnaise, lime juice, chili powder, and hot sauce (if using). Taste and adjust seasoning as desired.

Step 5: Serve and Garnish

1. Arrange the corn bites on a platter and drizzle with the spicy aioli or serve it on the side for dipping.
2. Garnish with fresh cilantro, a sprinkle of crumbled cotija cheese, and lime wedges for squeezing over the top. Serve immediately while warm and crispy.