Put half the corn kernels, egg, corn starch, flour or cornmeal, heavy cream, salt and cayenne in the bowl of your food processor. Process on high until a batter forms.
Remove the blade and stir in the rest of the corn kernels as well as the green onions.
Heat a tablespoon of oil in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons (I like to use my trusty spring-loaded cookie scoop) about 4 to 6 at a time depending on the size of your skillet. Fry until a lightly golden crust forms, about 45 seconds to 1 minute, then flip very delicately and fry the other side for about the same time, until golden.
Transfer the cooked fritters to a plate and repeat with the remaining batter. Add a little bit more oil to the pan with each new batch, or as necessary.
Serve without delay, garnished with a dollop of yogurt or sour cream, sliced green onions, fresh corn kernels and a dash of cayenne.