Mix all of the Greek yogurt dressing ingredients together in a small bowl. Cover and place in the refrigerator.
Cook the basmati and wild rice as per the pack instructions, fluff in the pan with a fork, then leave to cool with the lid off for 30-60 minutes.
Meanwhile, place the corn on the cob in a plan of boiling water and boil for 10-12 minutes until tender. Drain, brush with ½ tbsp of the olive oil, then place under a hot grill for 5-6 minutes, turning occasionally until slightly charred. Leave to cool, then slice off the corn kernels.
Heat the remaining oil in a frying pan. Season the fish with a pinch of salt and pepper. Place in the pan, and cook for 8-10 minutes, turning once, until golden on the outside and cooked on the inside. Use a fork to roughly break into chunks. Turn off the heat.
Divide the rice between two bowls, top with the baby salad leaves, cooked fish, corn kernels, mixed beans, avocado, red cabbage, red onion, roasted pepper slices and cherry tomatoes.
Drizzle on the dressing and top with lime wedges before serving.