Preheat the oven to 400 degrees F. Line a baking pan with parchment. Add the corn, oil, cumin and chili powder and toss to coat. Roast 15 to 20 minutes, stirring occasionally, until cooked through and nicely caramelized. Boil the potatoes in lightly salted water until just tender. Drain well and place in a bowl; add the roasted corn and its cooking oil. Mix in the green beans, lime juice, sugar, salt
Brush steaks lightly with olive oil; season with salt and pepper. Grill over medium-high to desired degree of doneness. Serve the steaks with a generous spoonful of the salad alongside.
Note: To blanch the beans, plunge into boiling water 2 minutes. Drain well, cool in cold water, and then drain well again.
Recipe Options: Serve any other tender steak with the salad, such a t-bone, strip loin or rib-eye.
Brush the steak with favourite barbecue sauce when almost done if you like things saucy. If green beans are unavailable or they are not you're favourite, then try snap peas in the salad.