Asian Twist on Avocado Topping

I enjoyed avocados so much when I was south of the border, that I wanted to make some for my leftover turkey meat. Found some avocados at the store, and made this Asian version that made a great twist as a topping over sliced turkey breast. This would be so good over fish, scallops or shrimps too.
1 small can of yellow corn
1 tbs dark roasted sesame oil
3 tbs fresh key lime juice (or use unseasoned rice vinegar)
3 green onions, chopped
1/2 red bell pepper, chopped
3 tbs toasted sesame seeds
1 teaspoon hot chili paste
1 garlic clove, minced
some basil leaves, choppped
1 avocado, halved, pitted, peeled, diced

Microwave corn for 1-2 mins depending on your mircrowave. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add the room temperature corn, red bell pepper, basil and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Recipe adapted from Bon Appetite