Preheat heavy bottomed skillet to medium heat.
In a large bowl combine corn, jalapeño, cilantro, cayenne, chili powder, jack cheese, eggs, flour, black pepper, and sea salt. Mix until a consistent batter forms.
Add lime juice and stir to combine.
Add enough oil to pan to cover the bottom.
Once the oil is rippling, take 1/4 cup of batter and carefully drop into pan. Using the back of a spoon, flatten the drop into a disc. Repeat, ensuring cakes are at minimum 1/2 inch away from each other.
Fry cakes until golden, about 4 minutes, flip and fry for another 2-4 minutes until golden.
Transfer cakes to a plate with paper towels to drain and continue frying cakes in batches until all the batter has been used.
Sprinkle cakes with additional sea salt and top with fresh sliced jalapeño for an extra spicy kick.