1. Place 1 1/2 cups corn, flour, baking powder and eggs, milk and sugar in the bowl fitted with the ultrablade knife. Pulse until combined.
2. Transfer mixture to a separate bowl and stir in the remaining corn, onions, salt, pepper and cayenne.
3. Heat a little of the oil in a medium nonstick skillet over medium heat. Add 1 rounded Tbsp. of mixture for each fritter and cook in batches for 2-3 minutes per side or until lightly browned. Add oil as necessary.
4. Serve with cream cheese, smoked salmon and arugula.