Mix two cups of corn, eggs and buttermilk together in a blender and puree.
Place dry ingredients (flour, cornmeal, salt, pepper, baking soda) in a separate mixing bowl and gently stir to combine. Pour one cup of corn and corn mixture into dry ingredients and stir just until flour disappears.
Add cheese, green chilies and green onions. Stir just to evenly distribute throughout batter.
Heat ¼ cup vegetable oil in large skillet to about 350 degrees. Scoop approximately 3-4 Tablespoon mounds of corn batter onto hot oiled pan. Press down and let corn fritters fry until golden brown, then flip over to other side and cook until golden brown.
Remove fritters and leave to drain on paper towel. Add more oil to pan as needed. Continue frying corn fritters until all the batter is gone.
Serve immediately with smoked chili peach sauce. They are best when served warm.