Put corn in a large mixing bowl, corn should be relatively dry, use a paper towel if necessary. If you're using frozen corn I would heat it up in a skillet on high and keep tossing until the hiss of water disapears (about 2 minutes).

Add to the corn, cheese, minced, roasted jalapeno, cillantro, green onion, lime juice and zest.
In a smaller separate bowl add the flour, baking powder, salt, pepper and chili powder. Mix well and add to corn bowl, mix well again.

In a small bowl beat two eggs and add in the milk, incorperate well and mix into the corn mixture. A tight batter will form.

Heat a skillet to medium/high with just enough oil to coat the bottom. Once the skillet is hot make a small test fritter using a about 2 tablespoons of batter. Press it down so its not too thick and try and scoot the sides in to form a round circle or a rectangle, fry for about 3 minutes each side. If the fritter stayed together then cook the rest and serve! If they fall apart, they need a tad more batter so you can crack an egg with about a tablespoon of milk, beat well, and add to the corn batter.

Serve hot, serve cold either case they are yummy (but better right out of the pan!)

In a very hot skillet blister the halved cherry tomatoes, tossing them around for about 1 minute. Turn off the heat and mix in the fresh herbs and roasted garlic cloves, remove into a small bowl, then mix in the olive oil and salt and set aside for brushing over the top right before the dough is ready to bake.

Mix the yeast and sugar with the warm water (read what temperature the water should be, on the yeast packet instructions). Let the yeast bloom (get foamy) @ 5-10 minutes. Mix the yeasty mix with the flour and olive oil.
Knead for 5-10 minutes until the dough is slightly elastic, then let rest in a warm area, covered, until the dough doubles in size (about 30-45 minutes).

Pre-heat your oven to 425°. F.
Prepare a regular cookie sheet with sides with some olive oil or place a sheet of parchment paper down. Roll out the dough, place in the cookie sheet and dimple the dough using your finger, every inch or so up, down, across the dough, creating little dimples.

Now, using the tomato/herb/garlic/olive oil mix, spread evenly across the top of your dimpled dough. Place in the oven for 20 minutes or until the top is golden brown.

Peel and then dice the cucumber, sprinkle salt on it and leave in a colander, place a weighted plate on top of the cucumber to help drain the liquid. Dry the cucumber with a paper towel.

In a food processor, add the garlic, run the processor, then add lemon juice and while running the processor drizzle the olive oil in slowly. Mix with the herbs, S&P and cucumber, stir all into the yogurt. Let sit in the refrigerator for a few hours so the flavors can merge together.

Enjoy!