Method

• Make the dipping sauce by mixing together the sour cream, jalapenos and lime zest and juice. Add some salt to taste and then refrigerate until needed
• Peel and cut the potatoes into large dice and put in to a pot. Cover with water and add a generous pinch of salt. Boil the potatoes until tender and drain.
• Return the pot to the heat and continue to cook for a minute or so to dry the potatoes out. Mash the potatoes until smooth and set aside.
• Heat a pan on a moderate heat and add a drizzle of olive oil, cook the corn and garlic for a few minutes. Remove half of the corn and garlic and blend with the milk. Allow the corn to cool.
• Finely chop the parsley and chives and mix together with a pinch of chilli flakes and the cooled potatoes, blended and whole corn kernels. Mix in the grated smoked cheese and check the seasoning. Add more salt and pepper if needed. 
• Divide the mix into even sized amounts (roughly 20-30g is a good size) and roll in to balls.
• Get three bowls, put flour in to one, panko bread crumbs in to another and whisk the eggs in the third bowl.
• Coat the balls in flour, shake off excess flour and then coat in egg and finally breadcrumbs. Once all are coated repeat the process with just another coating of egg and breadcrumbs. This will give a good crisp coating around the outside.
• Heat a pot with the oil on a moderate heat. Don’t allow the oil to get too hot. Place one of the balls in to the oil and if it starts to bubble continue cooking until it is golden brown. You can keep the croquettes in the oven to keep warm while you finish the cooking of the rest.
• Enjoy with the dipping sauce!