1. In a large mixing bowl, toss corn and oil to coat completely. If using fresh corn, blanch and cool, then shuck. Place corn onto sheet pans and roast in the oven, stirring every 15 minutes until 40 percent of the corn is golden brown, approximately 35 to 45 minutes. Hold cold until needed for assembly.
2. In a medium bowl, add the flour, baking powder, and herbs and spices. Stir to combine.
3. In another bowl, whisk the eggs and lime juice into the cooked polenta. Once the polenta and eggs are combined, fold in the goat cheese, corn, diced jalapeno peppers, and drained red peppers.
4. Pour the dry ingredients into the bowl with the corn mixture. Stir to mix together to form the batter. Place the prepared batter in the cooler for at least an hour.
5. Preheat the fryer to 350°F.
6. Dip a 1-ounce scoop into the frying oil and then into the batter. Drop five 1-ounce scoops into the oil and allow the fritters to cook. After 5 minutes, make sure to flip the fritters over and cook for another 5 minutes or until the fritters are golden brown and cooked through.
7. Serve five crispy corn fritters with 2 ounces of chipotle mayo and two lime wedges.