Shred potatoes by hand or with a food processor. Squeeze out excess water and place in a large bowl.

Chop the peppers and sweet onion. If using fresh corn, remove the kernels from the cob. Place in the potato bowl.

Add in flour, melted butter, cayenne pepper, salt and pepper. Toss to combine evenly.

Form 10 potato patties by hand, cupping together so that the mixture sticks together pretty well.

Heat 1 TBSP of the vegetable oil in a large skillet over medium heat. Place 5 of the pancakes in the pan, moderately flattening them with a spatula. Cook until lightly browned on each side, then place on a paper towel lined plate to drain any excess oil. Repeat this process for the remaining 5 pancakes.

To make the avocado cream: Mash the avocado. Fold it into a bowl with the salsa and sour cream, mixing together well.

Once the pancakes are ready, place on a serving dish. Top each one with a large dollop of avocado cream. Chop some cilantro to taste, and sprinkle on top of the pancakes. Serve while they're warm!