Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions. In a bowl, combine the ranch dressing and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

In a large bowl, combine the cornstarch, corn kernels, and sliced scallions; toss to coat. In a separate, medium bowl, combine 1/3 cup of the tempura mix (you will have extra), 1/3 cup of cold water, and as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be. Whisk until combined. Transfer to the bowl of prepared corn and scallions. Add the cheddar and monterey jack; season with salt and pepper. Stir to combine.

In a large nonstick pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of batter sizzles immediately when added, working in two batches, scoop the batter into the pan to form 8 equal-sized patties (using about 1 heaping tablespoon per patty). Cook 3 to 4 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Serve the fritters with the spicy ranch on the side. Enjoy!