Start by bringing a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and run under cold water to halt cooking.

Preheat your grill to medium heat. Grill the whole cobs of corn for 10-12 minutes until tender and charred. Remove and let cool slightly before slicing kernels off into a bowl.

Heat a grill pan and sear the white parts of the scallions for 1-2 minutes until soft. Sauté minced garlic in a tablespoon of avocado oil over low heat until fragrant. Set aside to cool.

In a blender, combine the sautéed garlic, seared scallions, lemon zest, lemon juice, vinegar, olive oil, miso paste, and salt. Blend until smooth, then pulse in the dill.

In the bowl with the corn, add the orzo, scallions, artichokes, edamame, oregano, and arugula. Toss gently and adjust seasoning if needed.

Serve immediately or store in the refrigerator for up to 4 days. Optionally sprinkle with vegan parmesan before serving.