In a medium bowl, whisk together flour, baking powder, chili powder, salt, and pepper.

In a separate bowl, beat the egg with milk and lime juice.

Pour the wet mixture into the dry ingredients and whisk until just combined.

Gently fold in corn kernels, diced jalapeño, and shredded cheddar until evenly distributed.

Deep Fry: Pour 2–3 inches of oil into a heavy pot or Dutch oven. Heat to 350°F (175°C).

Air Fryer: Preheat to 400°F (200°C) and lightly spray the basket or a lined baking sheet.

Use a small ice-cream scoop or two spoons to drop 1–2 tablespoon mounds of batter into the hot oil or onto the air-fryer tray, spacing them evenly.

Deep Fry: Fry in batches for 2–3 minutes, turning once, until crispy golden brown. Transfer to a paper towel–lined plate to drain.

Air Fryer: Cook for 10–12 minutes, flipping halfway through, until crisp.

Arrange nuggets on a platter and serve immediately with your favorite dipping sauces (e.g., cilantro-lime sour cream, garlic aioli, or ranch).