In a mixing bowl stir together cheese, cornmeal, flour, baking powder, paprika, and salt until evenly combined. Fold in corn kernels.
Add water and stir to combine. The mixture should spread out slightly when scooped and poured back into the bowl, but if it still seems quite thick, add more water as needed.
Heat oil in a large skillet over medium heat until shimmering. Spray a ¼ cup measuring with nonstick cooking spray. Use the measuring cup to scoop even portions of the corn mixture into the hot skillet.
Cook until golden brown and crisp on both sides, 3 to 5 minutes per side. (Continue until all of the fritters are cooked, adding more oil to the pan if it starts to look dry.)
Serve immediately with sour cream and green onions on top.