Brush 1 tsp oil on the sweetcorn cobs and heat a griddle pan or barbeque till hot. Cook, rotating occasionally, for 15 minutes, or until browned all over. Remove the kernels from each cob by cutting down the length of the cob with a sharp knife; place in a basin.
In a separate bowl, combine the flour, baking powder, chili, and chopped coriander. Make a well in the center and whisk together the egg and milk, then pour into the well. Beginning in the center, whisk slowly to incorporate the flour into the egg mixture until smooth and blended. Season with salt and pepper after adding the sweetcorn and halloumi.
Brush a frying pan with oil and heat over medium-high heat. Pour ladlefuls of batter into the pan in batches to make 8cm pancakes. Cook for 2 minutes, or until golden brown, then flip and cook for another 2 minutes. Make a total of 12 pancakes by repeating the process.
Serve the pancakes with the leftover coriander and lime wedges for squeezing over the yogurt-chilli sauce mixture.