• Heat a large skillet over medium heat. Drizzle in 1 tablespoon oil. Once hot, add the diced onion and pepper. Sauté until golden, about 6 to 8 minutes. Add the minced garlic. Continue cooking until golden and aromatic, about 2 minutes.
• While the peppers cook, add the chickpeas to a medium mixing bowl. Using a fork or potato masher, mash until mostly broken down. Stir in the sweet corn, whisked egg, flour, cilantro, paprika, salt, chili powder, garlic powder, smoked paprika, black pepper, and cayenne pepper, if using.
• Fold in shredded cheese and cooked peppers and onions. The batter should be relatively wet. If it is not holding together well, add an extra 1 tablespoon of flour at a time.
• Heat a large skillet over medium heat. Drizzle with enough oil to coat the pan, about 1 tablespoon. Use a ¼ cup measuring cup to scoop fritters into the hot oil. Gently press with the back of the scoop or a spatula to flatten the fritters. Pan-fry until golden, about 3 minutes. Flip and continue cooking until golden on both sides. You may need to work in batches to avoid overcrowding the pan.
• The fritters are best enjoyed immediately, but leftover batter can be refrigerated for 3 to 4 days. Serve with tomato sauce on the side.

For the Tomato Sauce

• Meanwhile, make the tomato sauce. Heat a drizzle (roughly 2 teaspoons) of olive oil in a small pot over medium heat. Once hot, add the cherry tomatoes. Sauté for about 5 minutes, stirring occasionally, until the cherry tomatoes are jammy and starting to break down.
• Reduce heat to low and stir in the brown sugar, chili powder, red pepper flakes, and salt. Continue cooking for another 5 minutes to marry the flavors, then remove from heat and stir in the lemon juice. If the tomatoes don't break down, use a potato masher or fork to mash them.
• Continue cooking for another 5 minutes to marry the flavors, then remove from heat and stir in the lemon juice. If the tomatoes don't break down, use a potato masher or fork to mash them.