To make the yoghurt dressing, place the yoghurt, garlic, vinegar, water, salt and pepper in a bowl and stir to combine. Set aside.
Heat a char-grill pan or barbecue over high heat. Char-grill or barbecue the corn for 10–12 minutes, turning occasionally. Slice off the kernels. Char-grill or barbecue the asparagus for 3–4 minutes or until tender. Set aside.
Brush the chicken with oil and sprinkle with the paprika and cumin. Char-grill or barbecue for 5 minutes each side or until cooked through. Slice the chicken and asparagus and place in a bowl with the corn, tomato, onion and lettuce and toss to combine. Spoon over the dressing to serve. Serves 2.