Using tongs, blister the red pepper on all sides over an open flame. If you don't have a gas stove, heat your broiler to high.
Place the pepper in a food processor and blitz until very smooth. In a large bowl, place the yogurt, red pepper puree, garlic, and salt. Stir to combine.
Line a bowl with four layers of cheesecloth and pour the yogurt mixture into it. Form the cheesecloth into a bundle and suspend it over the sink or a bowl. Leave the labneh to drain for 3-5 hours.
Heat a cast iron grill over high heat until smoking. Grill the corn on all sides until blistered. Cut the corn from the cob.
Place the labneh in a bowl and smooth the surface using the back of a spoon. Sprinkle the labneh with the corn kernels and finish with good quality oil and fresh mint leaves.