1. Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain and transfer to a large mixing bowl.

2. Heat a large griddle or grill pan over medium heat. Grill the corn for 10–12 minutes, turning occasionally, until lightly charred on all sides. Remove and set aside to cool.

3. Trim the roots off the scallions. Separate the green tops from the white bottoms. Sear the white portions on the grill pan for 1–2 minutes per side. Add the garlic and avocado oil to the pan and sauté for 2–3 minutes until fragrant and golden. Set aside to cool.

4. In a blender, combine the sautéed garlic, 4 seared scallions, lemon zest and juice, vinegar, olive oil, miso paste, and 1/2 teaspoon salt. Blend until smooth. Add the dill and blend again until fully incorporated. Taste and adjust seasoning.

5. Cut the cooled corn kernels off the cob. Thinly slice the remaining cooked and raw scallions.

6. Add the corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the bowl with the orzo. Pour the dressing over and toss until evenly coated. Adjust salt or lemon juice as needed.

7. Serve immediately or chill until ready to serve. Top with shaved vegan parmesan if desired.