Cook the orzo: Bring a large pot of well-salted water to a boil. Cook orzo according to package directions until al dente. Drain and transfer to a large mixing bowl to cool slightly.

Grill the corn: Heat a grill pan or griddle over medium heat. Add corn directly to the surface and grill 10-12 minutes, turning with tongs until lightly charred on all sides. Set aside to cool.

Sear scallions and garlic: Trim roots from scallions and separate white from green parts. Set greens aside. Add white parts to the hot pan and sear 1-2 minutes per side, pressing down gently. Add garlic cloves and avocado oil to one side of the pan, sautéing 2-3 minutes until fragrant and golden. Set both aside to cool.

Make the dressing: To a blender, add sautéed garlic, 4 seared scallion whites, lemon zest and juice, vinegar, olive oil, miso paste, and salt. Blend until smooth and creamy. Add fresh dill and blend again until fully incorporated. Taste and adjust seasoning.

Assemble the salad: Once corn is cool enough to handle, cut kernels off the cob. Thinly slice remaining cooked scallions and raw scallion greens. Add corn, scallions, artichoke hearts, edamame, oregano, arugula, and red pepper flakes to the bowl with orzo. Pour dressing overtop and toss well to coat.

Serve: Taste and adjust with more salt or lemon juice if needed. Serve immediately or chill for later. Top with shaved vegan parmesan just before serving if desired.