For the Corn Cakes: Combine all dry ingredients in a large bowl. Whisk well, then add everything else, reserving the butter for last. Stir until smooth.
Heat a large skillet (or griddle) to medium-high heat. Brush the skillet with oil or butter. Using a tablespoon scoop, pour corn cake mixture in the skillet and cook for 1-2 minutes per side. Repeat with remaining batter.
While the jalapeno corn cakes are cooking, combine all the ingredients for the avocado salsa in a large bowl. Taste, then season with salt and pepper as needed.
Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side. Make 50-60 corn cakes.