Kiki's Mexican Chicken Salad

2 ½ cups shredded cooked chicken meat

½ cup julienned carrots

¼ cup julienned red bell pepper

¼ cup julienned jicama

¼ cup julienned red onion

2 (11 ounce) cans whole kernel corn, drained

1 cup cherry tomatoes, halved

3 avocados, peeled, pitted, and chopped

2 tablespoons chopped fresh cilantro

½ cup sour cream

⅔ cup mayonnaise

2 tablespoons fresh lemon juice

½ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon pepper

1 (1.25 ounce) package taco seasoning

1 teaspoon hot pepper sauce