Preheat the oven to 100 degrees celsius (just enough to keep the fritters warm).
Mix the chopped avocado, tomato, lemon juice, olive oil and parsley in a small bowl. Season with salt and pepper.
Heat 1 tbs olive oil in a frying pan over medium heat.
Meanwhile place the flour and baking powder into the Thermomix bowl. Mix on Speed 10 for 5 seconds.
Add the drained corn kernels, grated cheese, egg, milk, salt and pepper and mix on Reverse Speed 3 for 15 seconds or until well combined (you'll need to use the spatula to help mix).
Place 2-3 tbs of fritter mixture into the frying pan and cook for approximately 2-3 minutes on either side (or until lightly golden) - you should be able to cook 3-4 at a time depending on the size of your pan.
Place cooked fritters into the oven to keep warm while the others cook.
Add the remaining olive oil to the pan and repeat with remaining mixture.
Serve the fritters topped with the avocado and tomato salsa.