Whisk together the plain Greek yogurt, olive oil, honey, apple cider vinegar, lime juice, garlic powder, chopped jalapeño, salt, and black pepper in a small bowl for the yogurt sauce. Taste and adjust seasoning as desired. Cover and refrigerate for up to 3 days.

In a large bowl, combine the cooked corn kernels, all-purpose flour, large egg, baking powder, and a pinch of salt and pepper. Mix until just combined.

Heat vegetable oil in a large skillet over medium heat. Once hot, scoop about 3 tablespoons of the corn mixture per fritter onto the skillet. Gently flatten each fritter with a spatula.

Cook for about 3 minutes per side, or until golden brown and crispy. Ensure not to overcrowd the skillet; cook in batches if necessary.

Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Repeat with the remaining corn mixture.

Serve the warm corn fritters immediately with the chilled zesty Greek yogurt sauce and any desired garnishes, like fresh cilantro or extra lime wedges.