Preheat the oven to 400 degrees F (205 degrees C) and generously spray an 8x8-inch baking dish with cooking spray or other oil.
In a large mixing bowl, whisk the All-Purpose Flour (1 1/2 cup), Caster Sugar (1/2 cup), Cornmeal (1 1/4 cup), Baking Powder (2 1/2 teaspoon), Salt (1 teaspoon), Ground Cumin (1 teaspoon), and Paprika (1 teaspoon) together.
In another bowl, whisk the melted Butter (1/2 cup), Buttermilk (2/3 cup), Mascarpone Cheese (3/4 cup), and Egg (3) together. Pour those wet ingredients into the dry ingredients and whisk it all together just until it becomes a batter. Don't overwork it.
Fold in a heaping cup of the Corn (2 ear), reserving the rest. Then fold in half of the Shredded Cheddar Cheese (1 cup). Pour the batter and spread it out evenly in the pan, then sprinkle the remaining corn kernels and cheddar on top.
Bake for about 35-40 minutes, until a toothpick inserted in the very center comes out clean.
Let it cool for about half an hour, then cut and serve immediately! It also toasts up really well as leftovers.