For Corn Cakes:
In a large bowl combine corn flour, salt, drained sweet corn and shredded cheese. Add warm chicken broth slowly and stir to form dough. Add warm broth as needed until dough holds together. Shape dough into patties using your hands. Heat 1/2 cup oil in a large nonstick skillet over medium-high heat. Fry corn cakes in batches until light and golden, about 5 minutes on each side. Place on a paper towel lined plate to drain. Continue frying, adding oil if needed until all dough is used. Place in a warm oven until ready to serve. Serve warm with avocado tomatillo sauce.