Begin by bringing a large pot of salted water to a boil, add the orzo, and cook for 8–10 minutes until al dente. Drain and cool in a mixing bowl.

Preheat grill pan over medium-high heat. Grill the corn for 10–12 minutes, turning until lightly charred. Allow to cool, then cut kernels off.

Lower heat and drizzle oil in the same grill pan. Sear white parts of scallions for 2–3 minutes, then add minced garlic and sauté for another minute. Remove from heat to cool.

In a blender, combine garlic, scallions, lemon zest, lemon juice, vinegar, olive oil, miso paste, and salt. Blend until creamy, then add fresh dill.

In the bowl with cooled orzo, add corn, scallions, artichoke hearts, edamame, oregano, and arugula. Drizzle dressing over and toss to combine.

Serve immediately or store in an airtight container for up to four days. Garnish with vegan parmesan if desired before serving.