Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Oil a barbecue grill plate; set to medium–high heat. Drizzle sliced pumpkin with half of the olive oil and grill for 2 minutes per side, or until lightly charred. Transfer pumpkin to prepared baking tray and oven-roast for about 20 minutes, or until slices are tender and golden.
Step 2 Meanwhile, sprinkle chicken evenly with taco seasoning and chilli flakes; spray with olive oil. Grill spiced chicken and halved corn cobs on grill plate, turning, for 7–8 minutes, or until chicken is cooked through and corn cobs start to look lightly charred.
Step 3 Immerse green beans in a small saucepan of boiling water for 1 minute, or until just tender. Refresh beans in cold water and drain. Mix yoghurt with lime zest and lime juice in a small bowl to make lime yoghurt.
Step 4 Divide roast pumpkin slices, green beans and tomato wedges among 4 plates. Drizzle salad with lemon juice and remaining olive oil. Top each salad with 3 pieces of spiced chicken and drizzle with lime yoghurt; scatter with mint and season with cracked black pepper. Serve dish with corn.