For the Wontons

1. In a medium mixing bowl, combine the corn, red bell pepper, poblano chile, red onion, and cream cheese. This is easier to do if the cream cheese is softened, so remove from it from refrigerator about an hour prior to mixing. Not required, but definitely makes the job a bit easier. Season mixture with Kosher salt and freshly ground black pepper.
2. Fill a small bowl with water. Working one at a time, add a spoonful of the cream cheese mixture into the center of the wonton. Be careful not to overfill or else you won't be able to seal it. Dip your index finger into the water and trace the perimeter of the wonton wrapper. Fold over the wonton to form a triangle and seal the edges completely. Make sure they are completely sealed to avoid the wonton from leaking while frying! Repeat with remaining wontons until all the mixture is gone.
3. Add enough oil to a fry pan or skillet in order to submerge half of each wonton (about 1/2" of oil should do it). Heat over medium heat until bubbles form around a toothpick inserted into the oil.
4. Cooking in batches (single layer, try to not let wontons touch), fry wontons until both sides are golden brown, about 1 minute per side. Wontons should sizzle when they are first placed into the pan. You may have to lower the heat a tiny bit as you go if oil begins to over heat.
5. Remove fried wontons to a paper towel-lined baking sheet or plate to drain excess oil. Serve immediately. You can make them a little bit ahead of time if needed (I've made these an hour before guests arrive), in which case reheat in a single layer in oven to crisp up the wontons and heat through.

For the Lime Crema

1. Combine in a small mixing bowl the sour cream, zest and juice of the lime, cilantro, and a few dashes of hot sauce (to taste). I like mine with a little spicy kick.
2. Can be made a day ahead, covered, and refrigerated until ready to serve.

For the Avocado Lime Cream

1. Combine the mashed avocado, plain greek yogurt, zest and juice of a lime, and garlic clove in a food processor or blender until smooth. If the mixture is a bit too stiff, add a splash of water to thin it out a bit. Season with Kosher salt and freshly ground black pepper.
2. Refrigerate for at least one hour to allow flavors to meld. In order to avoid browning, cover the mixture directly with plastic wrap, sealing off all outside air. Can be made a day ahead of time.