In a medium bowl, toss together the black bean salad ingredients and set aside.

In a separate bowl, whisk together the cornmeal, flour, baking powder, chili powder, cumin and salt. Make a well (hole) in the center and pour in the milk, egg, and melted butter. Stir with a rubber spatula until well combined. Carefully fold in the corn kernels (no need to defrost).

In the bottom of a large skillet, warm up a thin layer of olive oil (or ghee) over medium-low heat. Drop in spoonfuls of batter (smaller spoonfuls for finger food and larger ones for a plated appetizer). Cook in batches for 3 - 4 minutes per side or until golden brown on the outside and no longer runny on the inside. Note: If your pan is too hot, they'll get brown on the outside before they cook all the way through on the inside - so getting the temperature right is key! Also add additional cooking fat if the pan dries out.

Arrange a handful of the arugula on each of the four plates, top with black bean salad, corn fritters, and some dollups of sour cream and cilantro (if desired), and serve.