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Stir together ¼ cup honey and 2 Tbsp. hot sauce in a small bowl; set hot honey aside.
Grate kernels from 1 ear of corn, husked, on the large holes of a box grater into a large bowl. Cut kernels off remaining 2 ears of corn, husked, and add to bowl with grated corn. Add 2 large eggs, 2 scallions, thinly sliced, ½–1 serrano chile, finely chopped, depending on the spiciness of your chile and your heat preference, 3 oz. sharp cheddar, coarsely grated (about ¾ cup), ½ cup all-purpose flour, ¼ cup fine-grind cornmeal, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 2 tsp. sugar, and 1 tsp. baking powder to corn and mix until well combined.
Heat ⅓ cup vegetable oil in a large skillet over medium. Working in batches of 3 or 4 fritters and adding more oil between batches if needed, drop corn mixture into skillet with a #16 cookie scoop or ¼ cup measuring cup; flatten slightly and cook until golden and crisp around the edges, 10–16 minutes per side. (Remove any floating corn kernels from oil with a slotted spoon or they may pop.) Transfer fritters to a wire rack set inside a rimmed baking sheet; season lightly with salt.
Arrange fritters on a platter and serve with hot honey alongside for dipping. Do Ahead: Fritters can be made 30 minutes ahead. Serve room temperature or keep warm in 300° oven.