Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Preheat grill to medium heat. Husk and brush corn with avocado oil. Grill for 10-12 minutes, turning, until tender and charred.

Grill white parts of scallions for 1-2 minutes. In a skillet, heat oil and sauté minced garlic until golden brown.

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

In a large bowl, combine orzo, corn, chopped scallions, artichoke hearts, and edamame. Toss and then pour dressing over and mix well.

Serve immediately, garnished with arugula and optional vegan parmesan. Store leftovers in an airtight container.