Peel the 1 kg potatoes and place them in a large pot. Cover with water and boil until very tender, about 20 minutes.

Drain the cooked potatoes thoroughly. Mash them in a large mixing bowl until smooth.

Dice the red, green, and yellow bell peppers into small, even cubes. Set the diced peppers aside.

Add the diced peppers, 2 eggs, sweet corn, shredded chicken breast, and light mayonnaise to the mashed potatoes. Stir until evenly combined.

Mix in 1 cup all-purpose flour, salt, paprika, and black pepper. Mix until the dough is cohesive and can be shaped.

Scoop portions of the potato mixture and flatten each portion in your hand. Place a small cube of melting cheese in the center.

Enclose the cheese completely with the potato mixture. Shape each portion into a compact croquette.

Whisk 1 cup water with 2 tablespoons of the all-purpose flour, a pinch of salt, and a pinch of black pepper. Make a smooth, thin coating batter.

Dip each croquette into the flour-water batter. Let excess batter drip back into the bowl.

Roll each coated croquette in crushed corn flakes. Press gently so the crunchy coating adheres well.

Arrange the croquettes in the air fryer basket in a single layer. Air-fry at 180°C for 15 minutes until golden and crisp.

Rest the croquettes for 3 minutes before serving. Serve warm while the cheese filling is melted.