1.Blend or process capsicum, pine nuts, oil, basil, chopped chilli and sugar until smooth; season to taste. Combine half the paste with lamb racks in large shallow bowl. Cover; refrigerate 3 hours or overnight.
2.Place lamb in deep disposable baking dish. Cook in covered barbecue using indirect heat about 15 minutes (follow manufacturer’s instructions). Cover lamb; stand 10 minutes before cutting into serving-sized portions.
3.Meanwhile, boil, steam or microwave corn until tender; drain. When cool enough to handle, cut corn kernels, in small slabs, from cobs.
4.Cook asparagus on heated oiled barbecue (or grill or grill pan) until tender. Combine shallots, parsley, juice and powdered chilli in small bowl, season; drizzle over asparagus and corn.
5.Serve lamb with corn, asparagus and reserved paste thinned with a little hot water, if necessary.