Cook the orzo by bringing a large pot of salted water to a boil. Add the orzo and cook for 8–10 minutes, or until al dente. Drain and let cool.

Preheat a grill pan over medium-high heat. Grill the corn for about 10–12 minutes, turning occasionally until charred and golden brown. Remove and let cool.

Grill the white parts of the scallions in the same pan for 1–2 minutes. In a small skillet, sauté minced garlic in a splash of oil for 1 minute until fragrant. Set aside to cool.

In a blender, combine grilled scallions, sautéed garlic, lemon zest, lemon juice, vinegar, olive oil, miso paste, and a pinch of salt. Blend until creamy. Add fresh dill and pulse briefly.

Cut the corn kernels off the cob and add to the bowl with cooled orzo. Add the green tops of the scallions, artichoke hearts, edamame, oregano, arugula, and the dressing. Toss well.

Serve the salad chilled or at room temperature, optionally adding vegan Parmesan. Store in an airtight container in the fridge for up to 4 days.