Step 1 Place spices and chilli into a mortar and pestle and pound until finely crushed (you can also use a spice grinder to do this). Sprinkle mix evenly over both sides of steaks. Set aside.
Step 2 Blanch beans in a saucepan of boiling water for 2–3 minutes, or until bright green and tender-crisp. Refresh under cold running water, then drain well. Place beans, chickpeas, shallots and avocado into a large bowl. Set salad aside.
Step 3 Preheat barbecue or chargrill pan over medium-high heat. Spray corn and steaks lightly with oil. Barbecue corn, turning, for 6–8 minutes, or until lightly charred and tender. Grill steaks for 2–3 minutes each side (for medium), or until cooked to your liking. Transfer to a clean board, cover loosely with foil and set aside to rest for 3 minutes.
Step 4 Cut corn kernels from the cob and add to salad along with rice wine vinegar and sesame oil, then toss to combine. Thickly slice steak, then divide steak and salad between serving plates. Serve with a wedge of lime.