Your recipe (pilsner malt+corn) really is what you want to shoot for! And a bit of Vienna can be nice. In fact, I'm brewing a Mexican-style lager tomorrow...The recipe is here: https://andybrews.com/2019/05/26/alta-california-lager/
-- the main difference is that I'll be using flaked corn and skipping the cereal mash to save time. I like the various Mexican lager yeasts out there, but haven't tried other lager yeasts, so I don't know how much of a difference it makes.
The May/June 2017 issue of Zymurgy magazine had some nice recipes (pretty much within what you proposed), if you wanted some more ideas.
For water, I go with fairly minimal mineralization--this is one of those recipes where I try to build up from RO if I can, to avoid much in the way of sulfates, carbonates, etc. For my batch last year, it was just RO water and calcium chloride. But, I think you'd get good results with other versions, as long as the water ain't overly hard.