Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook for about 8-10 minutes, or until al dente. Drain and rinse under cool water, then set aside to cool.

Preheat your grill to medium heat. Husk the corn and brush lightly with avocado oil. Grill for about 10-12 minutes, turning occasionally until charred. Remove and let cool.

In a grill pan over medium-high heat, add olive oil. Chop the white parts of the scallions and toss them in the pan along with minced garlic. Sear for about 2-3 minutes until fragrant.

In a blender, combine sautéed scallions and garlic with lemon zest, lemon juice, vinegar, olive oil, miso paste, and a pinch of salt. Blend until creamy and smooth, then fold in fresh dill.

Cut the charred corn kernels off the cob and add them to a large mixing bowl with the cooled orzo, seared scallions, artichoke hearts, edamame, and oregano. Mix gently.

Pour the creamy dressing over the salad mixture and toss until well coated. Fold in arugula before serving.