Brush the vegetables with a little oil and grill in a griddle pan, on a barbecue or even in a non-stick large pan over a fairly high heat until lightly charred turning often.Remove from the heat and set aside for a few minutes until cool enough to handle. Finely chop the pepper.Stand the corn on one end on top of a cutting board and cut the kernels off slicing downwards all the way around.
Place the corn kernels, red pepper and the rest of the salsa ingredients in a mixing bowl.
In a small bowl whisk together the yogurt, lime juice and zest, oil, garlic, spice and seasoning until well combined.
Pour the dressing into the salsa and stir thoroughly. Adjust the seasoning if needed and chill for 30 minutes before serving if possible.
It is important to grill/fry the vegetables briefly (for about 6-8 minutes) over a fairly high heat so they brown nicely without becoming too soft on the inside. They need to still have lots of crunch.
If you decide to use canned sweetcorn rather than corn on the cob you can fry it briefly with a little oil in a non-stick pan over a high heat but pat it dry beforehand. Alternatively simply drain and stir into the salsa.
Chill the salsa for 30 minutes before serving if possible. Best served the same day.