Step 1Combine lime zest, half the chilli and 3 teaspoons of the olive oil in a bowl. Brush lime mixture over corn cobs. Wrap each cob in a 30cm piece of foil.
Step 2Combine remaining chilli and olive oil, lime juice, mirin and shallots in a bowl. Set aside.
Step 3Preheat barbecue or large chargrill pan over medium-high heat. Cook corn, turning, for 8–10 minutes, or until lightly charred and tender. Set aside.
Step 4Spray the fish and asparagus with olive oil. Cook the fish for 2–3 minutes each side, or until cooked through. Sauté the asparagus for 2–3 minutes, turning, or until spears are lightly charred and just tender.
Step 5Serve fish with asparagus, corn and cos wedges. Drizzle with the reserved chilli-lime dressing.