In a food processor, combine together the two cups of corn, butter, sugar, salt, drained white beans and blend until smooth. Add the harina flour and mix until combined. Add the last cup of frozen corn and pulse just for a couple seconds, keeping these kernels mostly in tact. Place this mixture into a bowl and cover with saran wrap. Place in the fridge for 1-12 hours. Take this mixture out of the fridge and shape into 12-15 round patties about 1 to 1 1/2 inch thick. When ready to cook, heat a saute pan to medium heat. Drizzle the pan with a little olive oil. Place four of the patties into the pan once it is hot. Let the cake cook on one side for 4-6 minutes, or until golden brown. Flip the corn cake and cook on the other side. While they are cooking, make the cream sauce.
Cream sauce:
Place all of the ingredients into a bowl and whisk together until smooth. Serve the hot cakes with the tomatillo salsa, pico, cream sauce, chopped cilantro and a wedge of lime.