Prepare the Corn: Carefully cut the corn ears lengthwise into quarters, creating four 'ribs' per ear. These will be fragile; handle gently.

Prepare the Batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper. Gradually whisk in the cold water or seltzer until a smooth, slightly thick batter forms. It should lightly coat the back of a spoon.

Fry the Corn Ribs: Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Dip each corn rib segment into the batter, shaking off excess, and carefully place into the hot oil. Do not overcrowd the pot. Fry in batches for 4-6 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels. Sprinkle lightly with salt immediately after frying.

Make the Typhoon Shelter Topping: While the corn is frying (or immediately after), heat 2 tablespoons of fresh oil in a wok or large skillet over medium heat. Add the minced garlic, fermented black beans, and minced chilies. Stir-fry vigorously for about 1-2 minutes until the garlic is fragrant and golden brown—be very careful not to burn the garlic.

Season the Topping: Stir in the soy sauce, sugar, and sliced scallions to the flavored oil mixture. Cook for 30 seconds. Remove from heat.

Assemble and Serve: Place the hot, crispy corn ribs into a large bowl. Pour the hot Typhoon Shelter topping mixture (oil and solids) directly over the corn. Toss gently but thoroughly until every piece is evenly coated in the aromatic garlic mixture. Serve immediately while hot.