Heat a griddle or frying pan over a high heat. Toss the pepper, onion, 2 tbsp of the olive oil and the spices together in a bowl with a good pinch of salt. Griddle or fry the veg for 8 to 10 minutes or until charred and cooked through. Return to the bowl and mix in the sweetcorn and black beans.
Rub the steaks with the remaining oil and season with salt. Cook on each side for 2 to 3 minutes for medium-rare or until cooked to your liking. Set aside.
In a small bowl, mix together the yogurt, chipotle paste, lime zest and juice, and a pinch of salt. Stir the coriander into the veg, then divide it between 2 plates. Slice the steaks into strips and divide between the plates. Drizzle with the chipotle yogurt and serve with the lime wedges.