Place whole red bell peppers directly over a gas flame. Turn occasionally with tongs until the skins are blackened and blistered all over (8–10 minutes).

Add roasted red peppers, nuts, garlic, lemon juice, nutritional yeast, parmesan, and salt to a food processor. Blend while drizzling in olive oil until smooth but still textured. Taste and adjust seasoning. Set aside.

Cut corn by holding each cob upright in a large bowl and cut kernels off with a sharp knife. In a large bowl, combine fresh corn, scallions, bell pepper, herbs, and garlic. Stir in flour, baking powder, smoked paprika, salt, and pepper. Stir in  eggs until everything is just coated.

Heat 1–2 tbsp oil in a skillet over medium heat. Scoop 1/4 cup of batter per fritter, flatten slightly, and cook 3–4 minutes per side until golden brown and crisp. Transfer to a plate lined with paper towels. Plate the warm fritters with a generous spoonful of the charred red bell pepper pesto. Enjoy!