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1. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, chili powder and cumin for the dry ingredients. In another bowl whisk together the milk, melted butter, eggs and vinegar for the wet ingredients. Pour the wet ingredients into the bowl of dry ingredients and gently whisk it together just until a smooth batter forms. A few lumps are OK. The batter should not get overworked. Switch to a rubber spatula to fold in the cheddar and corn kernels. The batter can be made ahead to this point; even the night before if desired. Just cover the bowl and refrigerate it.
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2. When ready to make the waffles, preheat your waffle iron. Be sure to check the manufacturer instructions to get the best results out of your particular waffle iron. Spray it liberally with cooking spray, then scoop about 1/4 of the waffle batter into the iron to just cover the bottom. Close the waffle iron and let the batter cook and puff up for 4-5 minutes. Remove the cooked waffle when it is done. Place it on a plate and tent it with foil to keep it warm. Repeat with the rest of the batter to get 4 waffles total.
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3. While waffles cook, bring a pot of water to a gentle simmer over medium heat to poach the eggs. Add the white vinegar and pinch of salt to the pot. Crack the 4 eggs into their own individual little bowls to make sure the yolks stay intact. When the waffles are all cooked and tented, gently slide the eggs into the simmering water and swirl them around with a spoon to let the whites surround the yolks. Let the eggs poach for 2-3 minutes, until set. Remove them with a slotted spoon to a plate lined with a paper towel to blot them.
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4. Remove the foil tents from the waffles, then carefully add a poached egg on top of each one. Add a generous scoop of fresh salsa and sprinkle of fresh cilantro on top to finish the plates. Serve immediately and enjoy the hearty, savory goodness!
