In a large mixing bowl, add the cooked corn, eggs and milk. Blend without breaking the corn kernels. Mix in the melted butter.
Over the corn mixture sprinkle the flour, sugar, baking powder, salt, paprika and thyme. Gently mix.
Add the chopped spring onions, grated cheese and jalapeño, if using. Blend.
In a non-stick saute pan, drizzle a little sunflower oil. When it starts to smoke, place heaping tablespoon size dollops of the corn batter. Cook until the underside is firm enough to flip over and takes on a medium gold color, about 2-minutes per side. Flip it and cook the other side. Continue until all the fritters are cooked.
Keep warm in a low oven until ready to serve, or store in the fridge in an airtight container, and heat in the oven just before serving.