Sticky soy salmon, pineapple & BBQ corn salad bowl

Name: Sticky soy salmon, pineapple & BBQ corn salad bowl
Cuisine: Asian
Ingredients: ¼ cup lime juice; 2 tablespoons sweet chilli sauce; 1 tablespoon rice wine vinegar; 1 tablespoon reduced-salt soy sauce; 1 large lebanese cucumber, diced (or peeled into ribbons), or baby qukes, peeled into ribbons; 1 medium ripe avocado, diced; ¼ cup coriander leaves; ¼ cup mint leaves; 1 long green chilli, chopped, plus extra sliced chilli, to serve; 2 large corn cobs, husks and silks removed; 4 x 120g skinless salmon fillets; ½ medium ripe pineapple, peeled, cut into 1cm-thick slices; 2 cups steamed basmati rice, to serve; 1 butter lettuce, leaves separated