Place the flour in a bowl and make a well in the centre. Break the eggs into the well and add the milk. Gradually whisk the flour into the eggs and milk to make a smooth, thick batter. Stir in the spring onions and sweetcorn and season.
Heat the oil in a large frying pan, add spoonfuls of the batter, about 4 at a time, to the pan and cook for 2 minutes on each side until golden and firm to the touch. Remove from the pan and repeat with the remaining batter, adding extra oil if necessary.
Meanwhile, make the dip. Stir the soft cheese in a bowl to soften, then lightly stir through the sweet chilli sauce to form a marbled effect. Serve the fritters with the dip, sprinkled with coriander leaves.