Thaw and thoroughly drain the sweet corn if using frozen corn. If using fresh corn, cut the kernels off the cob and pat dry.

In a large mixing bowl, mix corn, flour, chili powder, smoked paprika, garlic powder, cumin, baking powder, and salt. Stir in beaten egg, lime zest, and juice until a thick batter forms.

Heat a large skillet with enough oil to cover the bottom over medium-high heat. Test with a spoonful of batter; if it sizzles, it's ready.

Drop spoonfuls of the batter into the hot oil, shaping them into mounds. Fry in batches for about 2-3 minutes per side until golden brown and crispy.

Remove from skillet and drain on paper towels. Sprinkle with salt while hot.

Squeeze fresh lime juice over the warm bites before serving. Pair with dips like guacamole or salsa.