In small bowl, stir coffee, chipotle powder, oregano and salt. Pat steaks dry with paper towel; brush with oil and sprinkle both sides with coffee mixture. Let steaks stand 30 minutes at room temperature.
Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss beans, corn, peppers, queso fresco and vinaigrette. Makes about 4½ cups.
Place steaks on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 135°F, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes (internal temperature will rise to 145°F upon standing for medium-rare). Remove bone from steak; slice against the grain. Serve steak with bean and corn salad sprinkled with cilantro, if desired.
Try to position the T-bone steak with the strip loin (larger steak portion of the T-bone) in a slightly hotter position on the grill than the more delicate tenderloin (smaller steak portion of the T-bone) to ensure an even medium-rare doneness.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.