Combine flour, cornstarch, baking powder, salt, chili powder and pepper in a bowl. Slowly stir in water until mixture forms a batter. Add corn and red pepper and stir together.
Pour oil to a depth of 1/4 inch (5 mm) in a skillet over medium heat. Spoon 1 tbsp (15 ml) batter at a time into hot oil and fry the corn and pepper fritters for 1 minute per side or until browned, crisp and cooked through. Drain on paper towels. Repeat with remaining mixture.
Serve hot or cold with Mustard Crumb Crust Fried Chicken and Mediterranean Salsa.