Start by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo in a colander and transfer it into a mixing bowl. Let it cool for a few minutes.

Preheat your grill to medium heat. Place the fresh corn cobs directly on the grill grates, turning them occasionally. Grill for about 10-12 minutes or until the kernels are tender and have char marks. Let them cool before slicing the kernels off the cob.

In a skillet, add 1-2 tablespoons of avocado oil and heat over medium-high heat. Add the white parts of the scallions and sauté for about 2-3 minutes until they become tender and slightly charred. Add minced garlic and sauté for another minute until fragrant. Remove from heat and let cool slightly.

In a blender, combine the sautéed garlic and scallions, lemon zest, fresh lemon juice, vinegar, extra virgin olive oil, miso paste, and salt. Blend until creamy and smooth. Fold in chopped fresh dill and blend again until just combined.

In the bowl with the cooled orzo, combine the grilled corn, seared scallions, artichoke hearts, cooked edamame, oregano, and arugula. Gently mix and pour in the creamy dressing, stirring until well coated. Taste and adjust seasoning with additional salt or lemon juice if necessary.

Serve immediately or chill in the refrigerator for later. Store in an airtight container for up to 4 days. For an extra touch, sprinkle with vegan parmesan just before serving.