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In a medium bowl, combine flour, cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well mixed.
In a separate bowl, whisk together the egg, milk, and melted butter until fully combined.
Pour the wet mixture into the dry mixture. Stir until just combined; do not overmix.
Gently fold in the corn and jalapeños.
To a heavy pot over medium heat, add vegetable oil. Heat until it reaches a temperature of 350°F (175°C).
Working in batches, drop 4-5 spoonfuls of the batter into the hot oil. Fry until the nuggets are golden brown, about 2-3 minutes per batch. (Check the oil temperature after each batch to make sure it is at 350°F.)
Using a slotted spoon, carefully remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
Garnish with parsley. Serve immediately.