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Combine chipotle sauce, oil and half the lime juice in a shallow dish. Add steak and turn to coat. Cover and set aside for 20 minutes.
Meanwhile, preheat a barbecue grill or chargrill pan on mediumhigh. Lightly spray corn and asparagus with oil. Cook corn, turning occasionally, for 8 minutes or until lightly charred and tender. Cook asparagus for 1 minute each side or until tender. Cook the steak for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice.
Use a sharp knife to cut down length of corncob close to the core to remove kernels. Combine kernels, chilli, coriander and remaining lime juice in a bowl. Combine yoghurt and lime rind in a separate bowl.
Divide the steak, asparagus and salad leaves among serving plates. Top with the corn salsa and lime yoghurt to serve.