Completely thaw the bread dough in a sealed container in the refrigerator. Shred the smoked gouda cheese and combine with thawed corn and pepper blend.
Cut the dough balls in half, and gently press with wet hands until flat. Place a teaspoon sized amount of cheese and corn mixture in the center of one piece of dough, cover with another piece of dough and gently press dough together to close.
Roll gently back into a ball shape. Dust with rice flour and dip in milk and egg wash. Gently roll in the corn and jalapeño breading, slightly pressing into the dough. Deep fry for 3 minutes or until dough slightly cracks. Garnish with sliced Peppadew peppers and serve with avocado poblano ranch.