Stir the yogurt, lime zest, 1 tbsp lime juice, and a pinch of salt together in a small bowl. Refrigerate until serving.

Spread the thawed corn on a clean kitchen towel and pat it dry. Tip 130 g of the kernels into a large bowl and crush them roughly with a fork or potato masher, leaving some pieces whole.

Whisk in the eggs and milk, then add the flour, cornmeal, baking powder, smoked paprika, cumin, and salt. Stir until no dry streaks remain, then fold in the remaining corn, spring onions, chili, and cilantro. The batter should be thick and scoopable, like loose porridge.

Heat the oven to 95 C / 200 F and set a wire rack over a 33 x 46 cm / 13 x 18 inch sheet pan. Heat 2 tbsp oil in a 26 cm / 10-inch skillet over medium heat for about 2 minutes, until a dab of batter sizzles on contact.

Drop 1/4-cup (60 ml) scoops of batter into the skillet, 4 at a time. Flatten each to about 7 cm / 2.75 inches wide and 1 cm thick. Cook for 3 minutes until deep golden underneath, flip, and cook 2 to 3 minutes more, until golden and the center feels firm when pressed.

Move the fritters to the rack in the warm oven, where they hold their crispness for up to 20 minutes. Wipe the skillet with paper towels, add 1 1/2 tbsp oil, heat for 1 minute, and repeat for two more batches, 12 fritters in total.

Serve three fritters per person with the lime yogurt and a scatter of extra cilantro.