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Put the chorizo, peppers and corn in a large bowl, add the flour and baking powder, and toss to coat.
Season generously, then add the eggs and milk, and mix again to combine.
Heat a good layer of oil in a large nonstick frying pan, then, working in batches so as not to overcrowd the pan, drop in spoonfuls of the fritter mixture and fry for a minute or two on each side, until golden brown and cooked through.
Drain on kitchen paper and keep warm in a low oven while you cook the rest of the fritters.
Serve the fritters warm, either just as they are or with some creme fraiche or a little tomato salsa for dipping.