Begin by adding 2 cups of corn kernels to a blender or food processor. Blend until mostly smooth with a few small chunks for texture.

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

Heat a nonstick skillet or griddle over medium heat and add a thin layer of butter, allowing it to melt.

Pour about ½ cup of the batter into the skillet, spreading it into a round shape approximately 5–6 inches in diameter. Cook for 3–4 minutes until the edges are set and the bottom is golden brown.

Carefully flip the cachapa and sprinkle ½ cup of cheese on one half, then fold the cachapa over and press down gently. Cook for an additional 2–3 minutes until the cheese is melty.

Remove the cachapa from the skillet and keep warm while repeating the cooking process with the remaining batter.

Serve the cachapas warm, optionally with sour cream and avocado on the side.