Vaghareli Corn Flautas with Chutney Crema

Name: Vaghareli Corn Flautas with Chutney Crema
Ingredients: 1 (6-ounce) avocado, halved, pitted, and peeled; 2 cups packed fresh cilantro leaves (about 2 ounces); ½ cup packed fresh mint leaves; ½ cup crema or sour cream; ½ cup water; 3 tablespoons fresh lime juice (from 2 limes); 1 (1/2-inch) piece fresh ginger, peeled; 1 small (1-ounce) fresh jalapeño, stemmed and, if desired, seeded; 1 teaspoon kosher salt; ½ cup plus 2 tablespoons canola oil, divided; ½ teaspoon black mustard seeds (see Note); 10 fresh curry leaves (see Note); ¾ teaspoon ground cumin; ¾ teaspoon ground coriander; ¾ teaspoon cayenne pepper; ½ teaspoon ground turmeric; 1 ½ cups fresh corn kernels (about 8 ounces) (from 2 [7-ounce] ears); 3 garlic cloves, minced (about 1 tablespoon); 1 tablespoon minced fresh ginger (from 1 [2-inch] piece peeled ginger); 1 tablespoon plus 1 teaspoon fresh lime juice (from 2 limes); ½ teaspoon kosher salt; ¼ teaspoon black pepper; 8 ounces queso Oaxaca or mozzarella cheese, shredded (about 2 cups); 12 (5- to 6-inch) corn tortillas; Optional toppings: Shredded iceberg lettuce, chopped red onions, chopped tomatoes, chopped fresh cilantro, Cotija cheese, and limes wedges