Peel and pit the two riper avocados; cut them into large chunks, and place in a food processor or blender.
Add the 16-ounce bag of peas to the food processor or blender (setting aside the additional cup of peas), followed by the scallions, parsley, optional dill, lime juice, curry, and 1 ½ cups of the rice milk. Process until velvety smooth. Transfer to a soup tureen or similar serving container
Peel and finely dice the remaining avocado and add it to the soup along with the remaining peas. Add enough additional rice milk to give the soup a slightly thick consistency.
Season with salt and pepper. If time allows, cover and allow the soup to chill in the refrigerator for an hour or two before serving.
To serve, ladle a portion of soup into bowls and garnish with corn and/or tortilla strips.