Prep capsicum and tomato and add to a medium bowl along with oil and vinegar. Season to taste with salt and pepper. Prep lettuce and set aside.
Pat prawns dry, season with salt and pepper and toss with smoky Mexican spices and oil. Cook on BBQ hot plate for 2-3 minutes each side or until cooked through. Add corn to prawns and cook for a further 2 minutes until tender. Alternatively, cook prawns and corn in a fry-pan on high heat. Season to taste with salt and pepper.
Cook wraps on hot plate for about 1 minute each side until heated. Alternatively wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm.
Serve tortillas filled with lettuce, prawns and corn, salsa, pepitas, chipotle sauce and aioli.