Combine 3 tablespoons of the extra virgin olive oil and chipotle in adobo sauce in a bowl. Remove 2 tablespoons of the combined mixture to a small bowl and set aside for the dressing.
Place the Broccolini and corn onto a tray. Spoon over the chipotle oil and turn to coat. Cut each piece of salmon into 3 pieces crossways. Spray lightly with olive oil and season with salt and pepper.
Place ¾ cup of the coriander leaves in a small food processor. Process until finely chopped. Add one avocado half, the yogurt, the remaining 2 tablespoons of oil, and half the lime juice. Process until smooth.
Preheat a barbecue plate on medium-high. Place the salmon onto the barbecue, skin side down, and cook, pressing down on the salmon with a spatula to keep it flat, for 3 minutes until golden, turn the salmon over, cook for 2 minutes then remove to a tray. Add the Broccolini and corn, and barbecue for 4-5 minutes, turning occasionally until tender and lightly charred. Remove to the tray.
Stir the remaining lime juice into the reserved chipotle oil. Roughly chop the remaining avocado.
Spoon ¼ cup of the coriander avocado mixture over the base of 4 plates/bowls. Add the Broccolini, salmon, corn, tomatoes, black beans, and chopped avocado. Spoon over the chipotle lime dressing. Top with the remaining coriander. Serve and enjoy