Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. If desired, remove the tough strings from the snow peas.

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the corn kernels, snow peas, and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pork is cooked through.

Using your hands, carefully separate the rice cakes. To the pot, add the kimchi, soy-miso sauce, 1/2 cup of water (or 1 cup for 4 servings), rice cakes, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are tender and coated. Add the cheddar and monterey jack. Cook, stirring constantly, 30 seconds to 1 minute, or until melted and combined. Turn off the heat. Serve the finished rice cakes garnished with the sliced green tops of the scallions. Enjoy!