Make dressing by mixing together mayonnaise, sour cream, fresh lemon or lime juice and Cholula until combined, set aside.
Pour half of the prepared dressing into a large mixing bowl. Add in the cilantro, basil, jalapeno, green onion, corn kernels, tomato, garlic and black beans and gently sir. Once combined, gently fold in the diced avocado, taking care not to mash the avocado pieces too much. Set aside for serving.
Lay all four fillets out on a cutting board or sheet pan. Lightly dust all sides evenly with the flour, then season all sides evenly with the Cajun seasoning and paprika.
Heat oil in a large skillet to medium-high. Once oil is hot, add fillets to the pan and cook for about 5 minutes, or until golden brown. Flip fillets and cook an additional 3-5 minutes, until fish is cooked through and golden brown. Once cooked through, set aside for planting.
Evenly distribute the corn salad onto four separate dinner plates. Top each plated salad with a snapper fillet. If desired, finish planting by drizzling some of the extra dressing over the fillets and salad, garnish with extra herbs or lemon wedges. SERVES 4.