1. Heat oven to 325 degree F. Sprinkle brisket with salt. Heat 1 teaspoon oil in heavy Dutch oven over medium-high heat. Brown beef, 1 to 2 minutes per side. Transfer to plate. Reduce heat to medium. Add remaining 1 teaspoon oil and onion; cook 4 to 5 minutes, until softened. Add chili powder; cook, stirring, 1 minute. Stir in chili sauce, beer and chipotle. Add brisket and bring mixture to a boil. Cover and bake 2 hours to 2 hours 15 minutes, until beef is fork-tender.
2. For the corn cakes, about 15 minutes before brisket is done, process cream-style corn, flour, milk, egg, sugar, baking powder and salt in a food processor, just until smooth. Transfer to medium bowl; stir in whole-kernel corn and cilantro. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat. Spoon batter into skillet by scant 1/4 cupfuls, 1 inch apart. Cook 1-1/2 minutes, until bubbles appear evenly over top; turn and cook 1 minute more. Transfer to plate. Cover and keep warm. Repeat process 3 more times with remaining batter, using 1 teaspoon oil per batch of Corn Cakes.
3. Transfer brisket to a cutting board. Cut across the grain into 1/4-inch-thick slices. Transfer to serving platter with Corn Cakes. Spoon some sauce over brisket. Serve with remaining sauce and garnish with avocado, onion and bell pepper, if desired. Makes 8 servings.