Begin by bringing a pot of salted water to a rolling boil. Add the orzo and cook for about 8-10 minutes, stirring occasionally until it is al dente. Once cooked, drain the orzo in a colander and rinse it under cold water to halt the cooking process. Set it aside to cool while you prepare the other ingredients.

Preheat your grill or grill pan over medium-high heat for about 5 minutes. Once hot, place the corn directly on the grill, cooking for 10-12 minutes, turning occasionally until the kernels are charred. After grilling, transfer the corn to a cutting board and let it cool completely.

In the same hot grill pan, add a drizzle of avocado oil and throw in the white parts of the scallions alongside minced garlic. Sear for 2-3 minutes, stirring frequently, until they turn fragrant and lightly golden.

In a blender, combine the sautéed scallions and garlic, fresh lemon juice, zest, vinegar, avocado oil, miso paste, and a pinch of salt. Blend until smooth and creamy, about 30 seconds. Fold in chopped fresh dill.

In a large mixing bowl, combine the cooled orzo, charred corn, seared scallions, edamame, artichoke hearts, and arugula. Gently toss all the ingredients together. Then, pour the creamy dressing over the salad and toss again until everything is evenly coated.

You can serve your Grilled Corn Orzo Salad immediately or refrigerate it for later enjoyment. Store in an airtight container in the fridge for up to 4 days.