Begin by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the orzo and spread it out on a baking sheet to cool slightly.

Preheat your grill to medium heat. Place the corn cobs directly on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.

In a grill pan over medium heat, add a splash of avocado oil and the white parts of the scallions. Sear them for about 3-4 minutes until they become fragrant and tender. In a separate skillet, heat a tablespoon of oil and sauté minced garlic until golden, roughly 1-2 minutes.

In a blender or food processor, combine the sautéed garlic, seared scallions, lemon zest, lemon juice, vinegar, avocado oil, miso paste, and salt. Blend until smooth and creamy, then fold in the fresh dill.

In a large mixing bowl, combine the chopped grilled corn, sautéed scallions, artichoke hearts, edamame, fresh arugula, and any additional herbs or red pepper flakes to taste. Gently fold in the cooled orzo and drizzle the creamy dressing over everything. Toss well to ensure every ingredient is coated.

You can enjoy your Grilled Corn Orzo Salad immediately or transfer it to an airtight container to chill in the refrigerator for later.