For tikka style you can use skewers and pin them alternatively with onion and capsicum.
I used kashmiri chilli powder for the baked version and normal chilli powder for the stove top version(which I made another day).You can find the color difference.
Keep an eye after 10mins as timing varies from each oven to oven.Also baby corn cooks faster.
Parboiling is must , don’t over cook.Just have the timing as guidance as each oven cooks differently.
Make sure to turn over inbetween for even baking.
Sprinkle a pinch of chat masala powder while serving for extra zing.
Grill it for the last 5mins to get the smoky flavour.
If you do not have tandoori masala powder, skip it.
My baby corns were a bit fat so had to cut into 4 slits.If its small just cut into 2 thats enough.