In large skillet over medium-high heat, saute corn for about 5 minutes, until lightly charred.
Add onions and garlic, and saute for 3 minutes
Add zucchini and red bell pepper, and saute for 2 minutes
Remove skillet from heat and allow to cool for 2-3 minutes
Add cornmeal, garlic powder, onion powder, salt and pepper in large bowl. Add vegetables and combine. Add eggs and combine well.
In large, heavy bottomed pan add enough oil to cover the bottom. Heat oil over high heat. Test for readiness with a corn kernel. When it sizzles immediately, oil is ready
Reduce heat slightly. Fill 1/4 cup scoop with mixture and carefully add to pan. Press lightly down to get round cake. Cook for about 4-5 minutes, until bottom is golden brown. Turn carefully with spatula, and cook other side until golden brown. Remove and drain on paper towels
Garnish with scallions (green onions) and goat cheese. Enjoy!