Line a large rimmed baking pan with paper towels; spread thawed sweet corn blend in prepared baking pan. Pat dry with additional paper towels.

Spray a large nonstick skillet with nonstick spray. Add chopped onion and cook over medium heat for 2 to 3 minutes. Add 6 cloves minced garlic and cook for 1 to 2 minutes or until fragrant. Stir in sweet corn blend and cook for 2 to 3 minutes or until softened.

Transfer half of the sweet corn mixture to a food processor or blender; wipe skillet clean. Add feta, bread crumbs, cumin, mustard, 1 tablespoon Worcestershire, black pepper, cayenne pepper, and egg. Cover and pulse until combined. Stir in remaining sweet corn mixture and 7 grains blend; set aside.

Cook rice according to package directions. Fluff with fork and set aside. Meanwhile, whisk together honey and remaining ¼ cup Worcestershire sauce; set aside.

Heat olive oil in same skillet over medium heat. Add Fresno chile peppers. Cook 1 to 2 minutes or until softened. Add 2 cloves minced garlic; cook 1 minute. Add black bean mixture to skillet. Cook 2 to 3 minutes or until heated through. Add half of the honey-Worcestershire mixture; cook 1 minute. Add water and fresh basil; cook and stir until basil is wilted and water has evaporated.

Divide rice among 8 serving bowls. Top burger mixture with sliced avocados. Drizzle with remaining honey-Worcestershire mixture. garnish with additional fresh basil, if desired.