Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook for 8-10 minutes, or until al dente. Drain and spread the orzo on a baking sheet to cool.

Preheat your grill or griddle over medium-high heat. Grill the corn for 10-12 minutes until charred. Cool and cut kernels off the cob.

Sear the white parts of scallions in a grill pan for 3-4 minutes. Sauté minced garlic in avocado oil for 1-2 minutes. Set aside to cool.

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

In a large bowl, combine cooled orzo, grilled corn, sliced scallions, edamame, artichoke hearts, oregano, and arugula. Toss gently, then drizzle with dressing and toss again.

Serve immediately or refrigerate for a few hours. Top with shaved vegan parmesan before serving.