In a large bowl, whisk 2 cups flour, 1/4 cup cornmeal, 3/4 tsp baking soda, 1/2 tsp salt, 1/4 tsp cayenne pepper and 1/4 tsp paprika until combined.
In another bowl, whisk 2 1/2 cups buttermilk, 2 eggs and 2/3 cup canola oil until smooth and incorporated.
Add your wet ingredients to your dry ingredients and gently stir until combined (see my notes about this in the post above). Fold 1 cup cheddar cheese and your diced jalapeños (my 2 jalapeños usually equal to about 3/4 cup diced).
Cook according to your waffle iron's instructions. Optional: serve each waffle topped with fried egg, sprinkled with cheese and jalapeño slices and drizzled with maple syrup.