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Rinse the rice under water, then add it to a saucepan with 480ml (2 cups) of cold water and a pinch of salt. Bring it to a boil, then cover and simmer for 25-35 mins or until cooked.
Add a splash of olive oil to a large pan or a casserole pot on a medium heat. Add the garlic and cook for 2-3 mins or until it begins to brown.
Stir in the chipotle paste and cook for a minute, then pour in the chopped tomatoes. Add a splash of water to each empty tin, swirl it around to collect any leftover tomato juices, then pour the water into the pot, followed by the soy sauce and vegetable stock. Stir well, then simmer for 20-30 mins or until the sauce has thickened.
Make the coriander dressing by adding the coriander, yoghurt, lime zest and juice, and a small pinch of salt to a blender. Blend until smooth.
Add the cobs of corn to boiling water and cook for 4-6 mins, turning halfway until the corn is bright yellow, then remove from the water and slice into 2cm (0.8") pieces.
When the sauce is ready, stir in the lentils and juice from half of the lime. Season with salt if necessary.
Add the rice to bowls, top with the chipotle lentils, corn and coriander dressing. Slice the remaining half of lime into wedges and add to the bowls for serving.