Microwave or boil the corn cobs until tender. Drain well. Preheat a barbecue or chargrill on high. Barbecue corn, turning occasionally, for 8-10 minutes or until charred. Remove to a board and slice the kernels from the corn.
Meanwhile, combine the cornflour and spice on a plate. Add the tofu and turn to coat. Heat oil in a frying pan over medium-high. Cook tofu for 4 minutes, turning until golden.
Spoon mayonnaise over the base of 4 serving bowls. Add rice, Qukes®, tomatoes, corn, black beans, lettuce and tofu. Top with avocado and coriander. Serve with corn chips and lime wedges.