Shuck and clean the corn.  Bring a large pot of water to a boil.  Add the corn to the boiling water and boil for 3 minutes.  Remove from the heat and allow to cool slightly.

Turn a small bowl upside down inside a larger bowl.  This creates a “stand” to stand the corn on to cut the kernels from the cobs. Cut the kernels from the ear, then scrape the cob with a table knife to release all of the milk.   Remove the small bowl, then add the bell pepper, eggs, water and cheese.  Stir to combine.

In another bowl, combine the flour, sugar, chili powder, salt and pepper.  Add the flour mixture to the corn mixture and stir just until evenly moistened.  Stir in the melted butter.

Pour oil into a large heavy skillet to a depth of 1/4-inch. Heat over medium heat until it registers 350º on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. Fry on the first side until golden bowl and crisp, about 2 minutes. Turn once and fry until golden on the second side, 2 minutes more. Drain the fritters on paper towels and season with salt.

Serve warm.