Bring a well salted pot of water to a boil and boil the baby corn and snap peas for exactly 1 minute. Drain and immediately plunge the vegetables into the ice water to stop the cooking.
Slice the corn in half lengthwise and cut the snap peas in half diagonally. Wash and dry your lettuce.
In a blender, combine the yogurt, cream cheese, lemon juice, garlic, black pepper and salt, and blend until smooth. Add the mint, blending until the leaves minced, but before the dressing turns green.
Put the vegetables in a bowl and pour some of the dressing on, toss to coat evenly and adjust the amount of dressing to taste (you probably won't need all of it).
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