Soak wooden skewers in cold water for 5 minutes. Mix oil, oregano and lemon zest in a large shallow dish. Add chicken to dish and toss to coat. Thread chicken chunks and capsicum alternatively onto soaked skewers.
Heat a barbecue hotplate to high or spray a large grill pan with oil and set over a high heat. Cook chicken skewers and corn cobs, turning, for 5-6 minutes or until chicken is golden and just cooked through and corn cobs are cooked and slightly charred. Cut each corn cob into 4 pieces. Cover chicken skewers and corn to keep warm and set aside.
Meanwhile, blend chickpeas, yoghurt, lemon juice in a food processor until mixture forms a smooth hummus yoghurt.
Steam chopped spinach for 1-2 minutes or until just wilted.
Serve reserved grilled chicken skewers and charred corn with hummus yoghurt and steamed spinach.