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Preheat the oven to broil (use “high,” if that’s a setting on your oven) with a rack in the upper third. Preheat a 10" cast iron pan on the stovetop over medium-high heat until hot, about 350°F.
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In a large bowl, beat the eggs, seasoning, pepper, and salt until well combined.
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Working with one ear at a time, lay the corn flat on the cutting board and use a chef's knife to remove the kernels from each side of the cob; you should have 1 1/4 cups to 1 1/2 cups (190g to 228g). Add the kernels to the bowl with the eggs.
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Hold one of the cobs over the bowl and run the dull side of a butter knife over the surface to extract any milky juices into the bowl; repeat with the remaining cob.
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Add the scallions, cheeses, flour, and cornstarch to the bowl and stir with a flexible spatula until fully combined, with no dry patches.
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Add the olive oil to the preheated pan and swirl so that it fully coats the bottom; the pan should be hot enough that the oil begins to shimmer.
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Transfer the corn mixture to the pan and quickly use the spatula to spread it into an even layer covering the whole skillet.
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Reduce the heat to medium and cook for 5 to 7 minutes, rotating the pan once or twice to encourage even browning, until the bottom is crisp and golden brown. (Take a peek with a spatula to check the color!)
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Transfer the pan to the oven and broil for 1 to 2 minutes, until the top is golden and begins to brown in places.
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Let the corn fritter cool in the pan for about 5 minutes before inverting onto a serving plate or cutting board. Serve immediately.
