1. In a medium bowl, combine the corn kernels, flour, cornmeal, baking powder, salt, black pepper, and chili powder. Mix well to coat the corn evenly with the dry ingredients.
2. Stir in the chopped jalapeños and cilantro, ensuring everything is well distributed.
3. In a separate bowl, whisk together the milk, egg, and lime juice until combined.
4. Pour the wet ingredients into the dry ingredients, stirring gently to form a batter. The mixture should be thick but pourable.
5. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle immediately.
6. Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon. Cook for 2-3 minutes per side or until golden brown and crispy.
7. Remove the corn bites from the skillet and drain on paper towels to remove excess oil. Serve hot, garnished with extra cilantro and lime wedges if desired.

Remember, patience is key. As my abuela always said, “Good things come to those who wait by the stove!”