In large bowl, stir together flour, brown sugar, baking powder and Adobo; add corn, cheese and eggs, tossing together until combined.
Pour enough canola oil into high-sided skillet or saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in batches and using ¼ -cup measure, carefully drop mounds of batter into oil.
Cook, turning, for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer fritters to paper towel–lined plate. Serve with GOYA® Salsa Pico de Gallo or Salsa Verde (if using). Garnish with cilantro.