To make the corn salsa, put the corn cobs in a large saucepan of boiling water and boil for 25 minutes or until the kernels are golden and tender. Drain.
Heat a large non-stick frying pan over a high heat. When hot, add the corn cobs and cook for 3–4 minutes on each side until slightly charred. As soon as one side is charred, turn it over a little to char on all sides.
Remove from the pan and leave to cool for a few minutes, then run a sharp knife down each side of the cob to remove the kernels. Put the charred corn kernels in a bowl and add the tomato, spring onions, chilli, coriander, lime juice and oil. Season with salt and pepper. Stir well and leave to one side.
Preheat the oven to 170°C/325°F/gas mark 3. Heat a non-stick sauté pan over a high heat. Add the oil, garlic, chilli and peppers, and cook for 3–4 minutes until softened. Next, put in the vegan chicken pieces and fajita spices, then cook for 1–2 minutes, stirring occasionally. Add 80 ml water and cook for 10 minutes, stirring frequently.
Meanwhile, wrap the tortillas in foil and put them on a baking tray. Warm through in the oven for 5 minutes.
When the fajita mix is ready, transfer it into a serving bowl. Put the corn salsa into another bowl and put the warmed tortillas on a plate and the steak sauce in a bowl on the table, and let everyone help themselves.