In 12-inch skillet, heat oil over medium heat. Add garlic and saute for 2 to 3 minutes or until lightly browned. Stir in tomatoes, chili sauce, cloves, bay leaves, sherry or chicken stock, parsley, oregano, thyme, Cayenne and simmer for 15 minutes; stirring occasionally. Remove bay leaves and cloves. Mix in crab and corn. Pour into shallow soup bowls. Place a portion of grilled seafood in center of each bowl. Distribute avocado over sauce. Top each seafood Steak with two tablespoons of California Salsa and sprig of Italian parsley. Serve. Sprinkle each piece of seafood with lemon juice.