In a large mixing bowl, combine fresh sweet corn kernels with all-purpose flour, egg, milk, baking powder, salt, pepper, cayenne pepper (if using), chopped green onions, and grated cheddar cheese. Stir gently until just combined, ensuring the batter remains lumpy for airy fritters.

Heat about 1/4 inch of oil in a non-stick skillet over medium heat until shimmering, around 350°F (175°C). Drop spoonfuls of the fritter batter into the hot oil, flattening them slightly. Fry for about 3-4 minutes on each side until golden brown. Transfer the fritters onto paper towels to drain any excess oil.

In the same skillet, crack in eggs, cooking them according to your preferred style—sunny-side-up, scrambled, or poached. Allow the eggs to cook gently for about 3-5 minutes, until the whites are set and the yolks remain runny.

Start assembling your sandwiches with a fritter on a plate. Top it with a cooked egg, followed by crispy bacon or sausage if using, and a few slices of avocado. Add a handful of fresh arugula, then another fritter on top. Drizzle hot sauce if desired.

Serve your Sweet Corn Fritter Breakfast Sandwiches immediately while warm, optionally pairing with fresh fruit or a side of yogurt.