How to Make It
Heat oil in a Dutch oven over medium-high to 360°F. Meanwhile, stir together cornmeal, flour, sugar, baking powder, and 1½ teaspoons of the salt in a large bowl. Whisk together eggs, buttermilk, and butter in a separate bowl; stir into cornmeal mixture until combined. Fold in corn, chiles, and scallions.
Working in batches, drop rounded tablespoonfuls of batter into hot oil; cook, flipping occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a wire rack. Sprinkle with remaining ½ teaspoon salt; serve immediately.