Shuck 3–4 ears fresh corn. Using a sharp knife, slice kernels off the cobs and into a large bowl until you have 3 cups.
Add scallions, herbs and shredded cheeses and mix to combine. Add garlic powder, cayenne, salt and gluten free flour. Mix until the flour evenly coats the corn and other ingredients.
Make a well in the center and add eggs. Lightly whisk eggs to break up the yolks before stirring to combine with the rest of the ingredients.
Heat a seasoned skillet or nonstick pan to medium-high heat and add oil. Wait a few minutes until the oil shimmers in the pan. You want to hear a nice sizzle when the corn batter is added to the pan, this will ensure a nice crunchy crust.
Add corn batter to the pan using a ¼ cup measure. Flatten batter slightly and cook on first side for 2–3 minutes before flipping. Flip and continue to cook on the second side for an additional 2–3 minutes, until both sides are golden brown. Remove hot fritters to a cooling rack.
Serve warm with sour cream and garnish with fresh herbs.