For the Avocado Cream: Place both ingredients in the blender. Puree until smooth, and set aside.
Preheat a griddle (or large skillet) to medium heat. Then mix the flour, cornmeal, baking powder, salt, garlic powder and chile powder together in a large bowl. Whisk in the milk, eggs, and melted butter until smooth.
Butter the griddle. Using a 1/4-cup scoop, ladle the corn cake mixture onto the hot griddle. Cook for 3-4 minutes per side. Flip when bubbles form on the top of the corn cakes. Repeat with the remaining corn cake batter.
Serve warm with a generous dollop of avocado cream.