Boil chopped potatoes in salted water until very soft (about 15 minutes). Drain and mash in a large bowl.
Mix in corn kernels, grated cheese, chopped onion, and green onions. Season with salt and pepper.
Shape your mixture into small round balls.
Prepare a thin batter by mixing flour with water.
Place breadcrumbs in a separate bowl.
Dip each croquette in the flour batter, then coat with breadcrumbs. Repeat until all croquettes are coated.
Store in the fridge for up to 2 days or freeze for longer storage. Defrost before cooking.
For deep-frying: Cook in hot oil for 2-3 minutes on each side until golden brown.
For oven-baking: Brush with olive oil and bake at 160°C for about 15 minutes.
For air-frying: Brush with oil, bake at 180°C for 5 minutes, flip, then bake for another 5 minutes.
Serve with chutney and chili for dipping.