Start by thawing your corn and patting it dry with paper towels to remove excess moisture. In a large bowl, combine the corn, diced jalapeños, softened cream cheese, cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything until well mixed. The mixture should be thick and slightly sticky.

Using a small scoop or spoon, portion the mixture into bite-sized rounds and place them on a baking sheet. Freeze the nuggets for about 30 to 45 minutes. This step is essential—it helps the nuggets hold their shape during frying and keeps the interior creamy while the exterior crisps up.

While the nuggets are freezing, prepare your dredging station. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Once the nuggets are firm, coat each one by dipping first in flour, then in egg, and finally in breadcrumbs. Press gently to ensure the coating sticks.

Heat vegetable oil in a deep skillet or Dutch oven over medium heat, aiming for around 350°F (175°C). Fry the nuggets in batches, being careful not to overcrowd the pan. Cook for 2–3 minutes per side or until golden brown. Transfer to a paper towel-lined plate or wire rack to drain excess oil. Let them cool slightly before serving.