1. Melt butter in a large cast-iron or heavy skillet over medium-low heat. Add minced garlic and cook until fragrant, about 1 minute.
2. Add corn kernels and cook until they soften and begin to brown slightly, about 5-7 minutes. Stir in cilantro, green onions, salt, pepper, cumin, and cayenne pepper. Remove from heat and let cool slightly.
3. In a large bowl, beat eggs with salt and pepper. Stir in flour and baking powder. Add diced pickled jalapeños and pickle juice.
4. Incorporate the corn mixture, fresh jalapeños, cheddar cheese, and milk, mixing gently until combined. Adjust with more flour or milk as needed.
5. Wipe out the skillet and pour in about 1/2 inch of oil. Heat to approximately 350°F (175°C).
6. Drop batter onto the hot oil using a spoon or small ice cream scoop, flattening slightly. Fry for 3-4 minutes on each side, turning once, until golden brown and crispy.
7. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Serve warm with your choice of dipping sauces.