Line a large plate with paper towel; set aside.
In a medium sized bowl mix cornstarch and Green Giant* Corn until evenly coated. Sift corn to remove excess cornstarch.
In a 12-inch pan over high heat, warm Crisco* Vegetable Oil for 2 minutes. Gently add corn to hot oil. Cook for 10 minutes, stirring occasionally to prevent burning. Transfer corn to paper towel.
In a medium serving bowl, stir crispy corn with ginger, chili powder, red pepper, green chili, red onion and cilantro. Garnish with cilantro leaves and sliced chili.