In a large mixing bowl, combine fresh sweet corn kernels, all-purpose flour, large eggs, milk, baking powder, salt, black pepper, and chopped green onions. Stir gently until just combined.

Heat a generous amount of canola or vegetable oil in a skillet over medium heat. Once the oil is shimmering, scoop about 1/4 cup of the corn fritter batter into the skillet. Fry for 3-4 minutes per side until golden brown.

Using the same skillet, reduce the heat slightly and crack in the eggs. Cook according to preference for about 3-5 minutes until whites are set and yolks are runny.

Assemble the sandwich by placing one fritter at the base, topping with a cooked egg, bacon or sausage, avocado slices, and arugula. Drizzle with hot sauce if desired.

Finish with another fritter on top and serve warm.