Begin by filling a large pot with water, adding salt, and bring it to a boil. Cook the orzo for 7–9 minutes until tender yet al dente, then drain and rinse with cold water.

Preheat your grill to medium heat, husk the corn, and brush with avocado oil. Grill for 10–12 minutes until charred and tender. Allow to cool then slice kernels off into a bowl.

Grill the white parts of the scallions for 1–2 minutes until marked. Heat avocado oil in a skillet and sauté minced garlic for 1 minute.

In a blender, combine grilled garlic and scallions with lemon zest, lemon juice, vinegar, miso paste, and a splash of avocado oil. Blend until smooth.

In a large bowl, combine grilled corn, sliced scallions, artichoke hearts, edamame, oregano, arugula, and cooled orzo. Toss with the dressing.

Serve immediately or refrigerate for up to 30 minutes to meld flavors. Optionally, sprinkle with vegan parmesan before serving.