Heat 2 teaspoons avocado oil over medium in a large sauté pan. Add chorizo and cook until crisp, about 5 minutes. Using a slotted spoon, transfer chorizo to a bowl. Reserve drippings in skillet.
Add bell pepper, scallion whites and light green parts, and jalapeño. Season with ½ teaspoon kosher salt. Cook until peppers start to soften, about 3 minutes.
Add asparagus; increase heat to high and cook 4 minutes.
Add corn and garlic, decrease heat to medium and cook until corn is vibrant yellow, about 1 minute. Deglaze with vinegar then reduce heat to low and stir in cream. Season with additional salt and pepper taste.