For the short ribs:

1. Preheat the smoker or grill to 265 degrees, or medium-low heat.
2. Mix the pepper, coriander, and salt. Coat the short ribs evenly with the seasoning.
3. Smoke the ribs 3½ hours at 265 degrees, or cook over medium-low indirect heat on the grill.
4. When the meat is tender but not falling off the bone, wrap each rib in butcher paper or foil. Return to the smoker or grill 30 minutes more. If the meat darkens before it becomes tender, wrap it early and let it finish cooking wrapped.
5. Remove the wrapped ribs and let rest at least 15 minutes. Keep warm until plating.

For the pickled golden pepper salad:

1. In a medium bowl, combine the peppers, sugar, vinegar, olive oil, and a pinch of salt. Mix well, cover, and refrigerate at least 2 hours or overnight.
2. Just before plating, add the fennel, orange segments, and parsley and toss to combine.
3. Season with salt and pepper.

For the roasted corn hash:

1. Preheat the grill to medium-high. Grill the corn, turning, until lightly charred on all sides. Let cool, then cut the kernels from the cobs.
2. Melt the butter in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
3. When the potatoes begin to soften, add the onion and red pepper. Sauté, stirring often, until evenly cooked.
4. Add the corn and continue cooking until the potatoes are fork-tender and lightly golden. Adjust the seasoning and keep warm.

To plate:

1. Place 2-3 tablespoons corn hash in the center of each plate.
2. Set 1 short rib on top of the hash.
3. Divide the pepper salad among the plates and drizzle with the liquid from the bowl.