In a large food processor, coarsely chop the shrimp. Add the egg, green onion, lemon juice, mustard, cilantro, garlic, jalapeño, roasted corn, hot pepper sauce, salt, and pepper. Using on/off turns, blend everything in. Add 1 cup panko and blend in using on/off turns.
Form mixture into twelve 3-inch diameter cakes. Roll cakes in remaining 1 cup panko; transfer to a parchment-lined baking sheet. Refrigerate 10 minutes.
Heat 4 to 6 tablespoons olive oil in heavy large skillet over medium-high heat. When the oil starts to shimmer, fry cakes in batches until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
For the salsa:
In a medium-size bowl, mix together the onion, salt, lime juice, jalapeño, avocado, corn, and cilantro.