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Heat a barbecue grill or chargrill pan on high. Add corncobs and grill (no need to oil), turning, for 12-15 minutes or until charred and corn kernels are tender. Set aside to cool slightly.
Meanwhile, to make the tangy yoghurt dressing, place yoghurt, oil, lemon juice, mint and cumin in a bowl. Stir to combine. Season and set aside.
Pat haloumi dry with a paper towel. Heat oil in a non-stick frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.
Use a sharp knife to cut down the length of each corncob, close to the core, to remove the kernels. Transfer to a large bowl. Add the haloumi, cucumber, mango, avocado, shallot, parsley and mint. Season. Gently toss to combine. Transfer to a large serving plate. Drizzle with dressing and serve.