Prepare salsa verde by combining all ingredients in food processor on high. Cover and chill.
Prepare tomato salsa by combining all ingredients in small bowl. Cover and chill.
Prepare southwestern sauce by combing all ingredients in small bowl. Cover and chill.
Preheat oven to 400.
Prepare tamale cakes by chopping 1 cup of frozen corn in food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with mixer until smooth. Add mesa and flour and blend well. Mix in remaining 1/2 cup of frozen corn by hand.
Measure 1/2 cup portions of the mixture and form into 3" wide patties. Arrange patties on baking sheet and bake for 25-30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with spatula and bake for an additional 5-7 minutes or until other side is browned.
While cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate - it should be about 1/4 inch deep. Arrange the tamale cakes side by side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a cross cross pattern. Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.