Begin by blending the 2 cups of corn kernels in a blender or food processor until smooth, leaving a few chunks for texture.

In a large mixing bowl, combine the blended corn with ½ cup cornmeal, ¼ cup milk, ¼ teaspoon salt, 1 tablespoon sugar, and ½ teaspoon baking powder. Add 2 tablespoons of melted butter and stir until smooth.

Heat a nonstick skillet over medium heat and add a small amount of butter to coat the surface.

Pour approximately ½ cup of the batter onto the skillet and cook for about 3–4 minutes until the edges look set.

Carefully flip the cachapa and sprinkle a generous amount of cheese on one half. Fold the other half over and cook for an additional 2–3 minutes until the cheese is melted.

Remove the cachapa from the skillet and repeat the cooking process with the remaining batter.

Serve the warm cachapas immediately, optionally topped with sour cream and avocado.