Cut a slit from the stem end to within ½ inch of the tip of each chile.
Carefully remove the seeds.
Stuff each chile with a piece of cheese.
In a bowl, beat together the egg, baking powder, flour, and corn flakes.
Pour oil to a depth of about 1 inch into a small skillet and heat until a drop of the egg batter sizzles at once when dropped into the oil.
Dip the chiles into the batter and fry 2 or 3 at a time until golden on both sides, about 1 to 2 minutes.
Drain on paper towels.
Serve hot.