Bring a pot of salted water to a boil, then add the orzo. Cook until al dente, about 7–9 minutes, stirring occasionally to prevent sticking. Drain and cool on a baking sheet.

Preheat a grill pan over medium-high heat. Grill the corn for 10–12 minutes, turning occasionally until charred. Remove from heat and slice off the kernels.

Add a splash of avocado oil to the grill pan and heat on medium. Sear the white parts of the scallions and a clove of garlic for about 3–4 minutes until golden. Set aside to cool.

In a blender, combine the grilled scallions, garlic, lemon zest, lemon juice, vinegar, and oils. Add miso paste and a pinch of salt, then blend until smooth. Fold in fresh dill.

In a large mixing bowl, combine the cooled orzo, corn kernels, seared scallions, artichoke hearts, edamame, and arugula. Drizzle with dressing, then gently toss until well coated.

Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld. Sprinkle with vegan parmesan before serving if desired.