Brush olive oil over all surfaces of your vegetables. Heat grill to medium high and right before placing items on the grill, salt both sides. Grill until vegetables have softened, but still have body. The asparagus should take about 4 minutes, zucchini and squash about 5 minutes, red onion about 10 minutes, peppers about 8 minutes, mushrooms about 5 minutes, and the corn on the cob about 10 minutes. For the sweet potatoes, reduce the heat to low and grill for about 8 minutes. Once the vegetables have cooled enough to handle, cut into bite size pieces. Cut the corn kernels off the cob. Place all the vegetables in a large bowl, cover and refrigerate. Just before serving, add half of the chamoy dressing and toss. Garnish with lime wedges.
In a dry, non-stick skillet over medium heat, toast the morita chiles using a metal spatula to press them down against the pan for several seconds on each side. They will change color slightly and become more pliable. Remove from the skillet, submerge the chiles in hot water and let them soak for 30 minutes to soften. Discard the stems and seeds. Place in a blender along with the apricot spread, lime juice, salt and sugar. Combine until smooth. You’ll need about 1/2 the dressing for the salad. Pour the remaining dressing in a resealable container and refrigerate.