Mix the corn and kimchi in a large bowl. Add in the flour and cornstarch and stir to combine. Add in the kimchi juices, rice vinegar, and cilantro and stir. Add in a little water as needed to form a thick pancake batter texture.

Mix the mayo, lime, and smoked paprika in a bowl, set aside in the fridge. Mix the soy sauce, vinegar, sesame, sriracha, and honey in another bowl. Set aside in the fridge.

Bring some oil to high heat in a frying pan and add as much of the pancake mixture as you can to fit in the pan and be about a half inch thick. Cook about 3-5 minutes until browned on the bottom. Flip and cook another 5 minutes until cooked through.

Repeat with remaining batter.

Slice the pancakes and arrange on the serving platter.

Drizzle on the mayo mixture, then the soy sauce mixture. Top with cojita, cilantro, chili flakes, and sesame seeds.