Mix the flour, half of the rosemary, salt and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
On a lightly floured surface, divide the dough into 8 portions, shape into balls, flatten by hand, brush with a little oil.
Grill the corn cobs, with the lid down, over/on a medium heat (approx. 200 °C for approx. 15 mins. all over. Remove, grill the flatbreads, with the lid down, over a medium heat for approx. 3 mins. on each side.
Combine the yoghurt, cream cheese, oil and lemon juice, season with salt. Using a knife, separate the sweetcorn from the cobs, mix with the chilli flakes and the rest of the rosemary. Spoon the yoghurt dressing over the flatbreads. Scatter with parsley and chilli flakes.