Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain and cool in a mixing bowl.

Preheat a grill pan over medium heat, husk the corn, brush with avocado oil, and grill for 10-12 minutes. Cut kernels off the cob.

Sear the white parts of scallions in the grill pan, then add minced garlic and sauté until fragrant. Allow to cool.

In a blender, combine seared scallions, garlic, lemon zest, lemon juice, vinegar, oil, miso, and salt. Blend until smooth.

Combine corn, scallion greens, artichoke hearts, edamame, oregano, arugula, and dressing in the bowl with orzo. Toss gently until mixed.

Serve immediately or refrigerate for 30 minutes to enhance flavors. Store in an airtight container for up to 4 days.