Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until it reaches al dente. Once done, drain the orzo in a colander and run it under cold water to stop the cooking process and cool it down for your Grilled Corn Orzo Salad.

Heat a grill pan over medium-high heat until hot, about 5 minutes. Place the corn cobs directly on the pan and grill for 10-12 minutes, turning occasionally, until nicely charred. Once grilled, set the corn aside to cool slightly before removing the kernels.

In the same grill pan, add a drizzle of avocado oil and heat over medium heat. Quickly toss in the white parts of the scallions and minced garlic, searing for about 1-2 minutes until they become charred and fragrant.

In a blender, combine the sautéed garlic, scallions, lemon zest, lemon juice, vinegar, avocado oil, miso paste, and a pinch of salt. Blend until smooth and creamy, then fold in the fresh dill by hand.

In a large mixing bowl, combine the cooled orzo, grilled corn kernels, seared scallions, chopped artichoke hearts, edamame, oregano, and arugula. Pour the scallion dill dressing over the salad components and gently toss until everything is evenly coated.

Serve your Grilled Corn Orzo Salad immediately or cover and chill in the refrigerator for up to 4 hours. Sprinkle with vegan parmesan just before serving for an extra layer of flavor.