1. In a blender or food processor, combine the sweet corn kernels, chopped spinach, gram flour, cornstarch, paneer or ricotta cheese, cilantro, scallions, garam masala powder, cumin powder, turmeric powder, red chili powder (if using), and salt. Blend until smooth.
2. Transfer the mixture to a bowl and add the lemon juice and olive oil. Mix well.
3. Using your hands, shape the mixture into small cylindrical kebabs, about 1 1/2 inches (3.8 cm) long and 1 inch (2.5 cm) in diameter. You should end up with around 8-10 kebabs.
4. Heat a non-stick pan or griddle over medium heat. Cook the kebabs for 3-4 minutes on each side, or until they are golden brown and crispy.
5. Serve the sweet corn spinach kebabs hot with a dollop of yogurt or chutney, if desired. Garnish with chopped fresh cilantro.
