Boil a large pot of salted water. Once boiling, add the orzo and cook for about 8-10 minutes until al dente. Drain and cool slightly.

Preheat a grill pan over medium heat. Grill corn for 10-12 minutes until charred, then cool and cut kernels off the cob.

Sear the white parts of scallions in the grill pan for 2-3 minutes. In the same pan, sauté minced garlic in avocado oil for 1 minute.

In a blender, combine sautéed garlic, seared scallions, lemon juice and zest, vinegar, miso paste, and salt. Blend until smooth, then stir in dill.

In a mixing bowl, combine orzo, corn, scallions, artichoke hearts, edamame, oregano, arugula, and a sprinkle of red pepper flakes. Toss with dressing until well coated.

Serve immediately or chill for about 30 minutes to meld flavors. Top with vegan parmesan before serving.