Thaw corn soufflé in microwave at MEDIUM (50% power) 6 to 7 minutes.
Combine corn soufflé and next 7 ingredients in a large bowl; stir in 1/2 cup breadcrumbs. Cover and chill 1 hour or overnight.
Combine sour cream and avocado dip; set mixture aside.
Shape corn mixture into 10 patties, and coat with remaining 1 1/2 cups breadcrumbs.
Cook half of corn cakes in 2 tablespoons hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until cakes are golden brown. Drain on paper towels. Repeat procedure with remaining oil and cakes. Serve with avocado cream. Garnish, if desired.