In a stove top cast iron skillet, melt butter and sauté peppers and onions until browned and soft. Add corn and cook until tender. Beat eggs with cream, add to vegetable pan. Add salt and pepper. Add in tomatoes and pancetta. Continue to stir as eggs cook. When nearly done, add in the cheese. Continue to cook until cooked through. In a blender add remaining ingredients, blend until smooth, drizzle in enough olive oil until sauce is smooth and thin enough to pour. Frittata can be served in a skillet or on a platter. Just before serving top with avocado cream sauce.
