Preheat oven to 220C/200C fan-forced. Place ½ teaspoon oil in each hole of a 24-hole (1 ½-tablespoon-capacity) mini muffin pan. Place in oven for 5 minutes to heat up.
Meanwhile, combine haloumi, corn, egg, flour, lemon rind and chives in a bowl.
Divide mixture among prepared holes. Bake for 10 to 12 minutes or until golden and crisp. Stand in pans for 2 minutes. Turn out onto a wire rack.
Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth.
Sprinkle bites with extra coriander. Serve with avocado dip.
