Combine all ingredients for the avocado cream sauce in a food processor or blender. Blend until smooth, and set aside.
On one half of each of the tortillas, divide the pork, corn, and cheese evenly among all four tortillas. Fold in half.
Heat oil in a large skillet set over medium to medium-high heat. Be sure that the oil just completely covers the pan, but don't fill too high. Once hot, add the tacos (working in batches if needed). Cook for 3-4 minutes on each side or until brown.
Serve immediately with avocado cream sauce, crumbled cotija cheese, and additional cilantro if desired. Enjoy!