Slit the Bhavnagri chillies to make pockets.Heat 2 tbsps oil in a non stick kadai. Add ginger and coriander seeds and sauté. Add corn, turmeric powder, red chilli powder, amchur, crushed black peppercorns, spinach, salt and mix well. Transfer the mixture into a bowl and keep aside to cool. 

Mix cornflour with ½ cup water to form a thick batter. Add cheese to the spinach mixture and mix well. Heat sufficient oil in a kadai.Stuff the spinach mixture into the pockets of the Bhavnagri chillies. Spread maize flour in a plate and dust the chillies with it. Dip the chillies in the cornflour batter and coat it with the maize flour. 

Once again dip the chillies in the corn flour batter and coat it with the maize flour. Deep fry the chillies in hot oil till golden and crisp. Drain on absorbent paper. Transfer onto a serving plate and serve hot.