Place the frozen corn kernels in the bowl of your food processor and puree until almost smooth. There will still be some lumps and that is okay!
Turn puréed corn out into a mixing bowl. Add all remaining ingredients except for the mozzarella. Stir well.
Preheat grill or frying pan over medium-high heat. Ladle a little bit of the vegetable oil over the hot surface and swirl pan to cover with oil, or brush oil to cover. Spoon the corn batter onto the griddle in whatever size pancakes you would like to make. We make 4-inch pancakes for a side dish and 2-inch pancakes for an appetizer size.
Allow pancakes to turn golden-brown on the bottom and then flip to cook the other side.
Once the second side is cooked, cover the tops of half the pancakes with a slice or two of the mozzarella. Then, leaving the prettiest side up, place the remaining pancakes on top of the mozzarella. Continue to cook just until the cheese is melted and gooey.
If you want tall arepas, just double up the pancake sandwiches with a layer of cheese in between, for 4-layer arepas.
Serve hot with your favorite hot sauce, salsa, or dipping sauce.